Add a delicious fish pickle to your meals for that extra spiciness.
Ingredients
- 500g fish fillets
- 1 tablespoon garlic, chopped finely
- 1 tablespoon ginger, chopped finely
- 2 teaspoons black mustard seeds
- 1 cup vinegar
- 1/2 cup cooking oil
- 12 curry leaves
- 3 strips dried pandanus leaves
- 2 tablespoons cilantro, ground
- 1 tablespoon cumin, ground
- 1 teaspoon fennel, ground
- 1/2 teaspoon fenugreek seeds
- 2.5 teaspoons chili powder
- 1 teaspoon turmeric
- Salt to taste
- 1 tablespoon salt and turmeric
- Fortune Cooking Oil
Method
- Wash the fish fillets and pat dry with kitchen papers. Rub with salt and turmeric. Shallow fry in hot oil until crisp and brown. Set aside on a plate.
- Use a food processor to blend the garlic, mustard seeds, ginger and some of the vinegar until they becomes a puree.
- Heat oil and fry the pandanus leaves and curry leaves. Add cilantro, fennel, cumin, fenugreek seeds and fry, stirring until the spices are dark brown. Do not burn. Add chili powder and turmeric and fry for a few more seconds.
- Mix in the ground muxtard mixturea dn fry a few more minutes. Wash the blender container with remaining vinegar, and add to the pan with salt and sugar. Bring to the boil before adding the fish. Simmer for 30 minutes on low heat.
- Cool and store in an airtight bottle. To serve, heat 2 tablespoons thee and fry the required amount of the fish pickle to heat through.
Image courtesy: saltandspice
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