Fish Pickle Recipe

Ingredients : Serves 8-10

500 g

1 tablespoon

2 teaspoons

1 cup

1/2 cup

3 strips

2 tablespoons

1 tablespoon

1 teaspoon

1/2 teaspoon

2 teaspoons

1 teaspoon

1 tablespoon

Fish slices (Spanish mackerel)

Finely chopped garlic

Finely chopped ginger

Black mustard seeds

Vinegar

Oil

Curry leaves

Dried daun pandan or rampe, optional

Ground coriander

Ground cumin

Ground fennel, optional

Fenugreek seeds

Chili powder

Turmeric

Salt

Sugar

Salt and turmeric

Oil for frying

Method :

Wash fish slices, dry and rub with salt and turmeric and shallow fry in hot oil until brown and crisp.
Set aside on plate.
In container of electric blender combine garlic, ginger, mustard seeds and some of the vinegar and grind to a puree.
Heat oil and fry curry leaves and pandan or rampe.
Add coriander, cumin, fennel, fenugreek seeds and fry, stirring until spices are dark brown but do not allow to burn.
Add chili powder and turmeric and fry for a few seconds longer.
Add the ground mustard mixture and fry for a few more minutes.
Wash out blender container with remaining vinegar, add to pan with salt and sugar, bring to the boil and add the fish.
Turn heat low and simmer for 30 minutes.
Cool and store in an earthenware vessel, or bottle airtight.
To serve, heat 2 tablespoons ghee or oil and fry the required amount of the fish pickle to heat through.