Asked by
karn singh
in
Food & Drink
at
11:11 AM on May 16, 2009
Seema's Answer
A very useful pickle which is also nutritious.
Ingredients
Fi sh fillet - 1kg
Onion - 1.5kg
Garlic - 200gm
Ginger - 100gm
Green chillies - 15 nos
Turmeric - 1tsp
Pepper powder - 2 tbsp
Chilli powder - 3 tbsp
Coriander Powder - 6 tbsp
Fenugreek powder - 1 tsp
White vinegar - 1 litre
Salt
Coconut or vegetable oil- 2 cups
Preparation
Cut the fish into half inch cubes. Marinate the fish in turmeric, a little chilli powder and salt. Keep aside. Chop the onions into thin slices. Grate the garlic and ginger. Slit the green chillies. Fry the onions in oil till brown and crisp. Remove into a dry vessel. Fry the ginger, garlic and green chillies till no water and keep aside. Medium fry the fish pieces and keep aside. To the rest of the oil add the chilli powder, coriander powder, pepper powder and fry till crisp. Add the fried onions, ginger, garlic and chillies and mix well. Add vinegar to the mixture and bring to a boil on a slow flame. Add enough salt. Add the fish pieces and stir carefully so that the pieces do not break. Boil till the mixture starts to thicken. Off the gas. Add the fenugreek powder and keep covered on the hot stove. Check the spices and salt and add if required. When it is cooled down, transfer to dry glass jars. Add 2 or 3 crushed garlic cloves on top and cover with an airtight lid. Keep in a cool dark place for a week. Then transfer to a refrigerator. Before using, take the required quantity in a dry glass container and keep at room temperature for half an hour.
Tips
Do not use aluminium vessels for preparing as the vinegar will react with it.
If you are using daily, transfer the pickle into a small jar and keep outside.
Use tuna, seer fish or prawns. You can use any fish with no bones.
Answered at
11:32 AM on May 16, 2009
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