Fish Pickle

Fish Pickle - Nutan Shenoy-Kini

Recipe:

For 1 kg boneless kuppa fish :Pepper pwdr - 1tsp
Turmeric pwdr -1 tsp
Salt -1 tsp
Oil - as reqd.
Mustard seeds - 2 tsp
Sliced ginger - 2 tsp
Chopped onion -1 cup
Garlic cloves - 4 tsp (chopped)
Vinegar - 1/2 cup
Sugar - 1 tsp
Salt - as reqd

Grind to a paste :Chilly pwdr - 1/4 cup
Kashmiri chilly pwdr - 1 tbsp
Ginger (sliced) - 1/4 cup
Mustard seeds - 1 tsp
Methi seeds - 1/2 tsp
Vinegar - 1/4 cup

Method :Cut fish into boneless bits. Wash clean and marinate with salt, pepper & turmeric.
Deep fry fish pieces n drain on tissue.
In the oil in which the fish was fried, fry mustard seeds, onion, ginger & garlic, one by one.Brown onions well.
Add ground paste and fry over low flame till the mixture leaves the sides of the pan.
Add vinegar, salt and sugar and mix well.
Let it boil once. Remove from fire.
Add fish into gravy when its warm.
Mix well.
Let cool. Store in air-tight bottles.
PS : Add a little more oil to the pickle, not just bare minimum, if you want it to last longer. No using moist spoons & no exposing it to moisture plz.