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Ingredients : Serves 8
500 g 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
Oil for frying
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.
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