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Seer Fish Pickle with Tamarind Recipe

Seer Fish Pickle with Tamarind Recipe

Ingredients : Serves 10

500 g fish steaks

1/2 teaspoon salt

1/2 teaspoon turmeric, ground

1/4 cup cooking oil

1/2 cup tamarind pulp

3/4 cup vinegar

3 tablespoons cilantro, ground

1 1/2 tablespoons cumin, ground

3 teaspoons fennel, ground

2 tablespoons chili powder

Salt to taste

Sugar to taste


Method :

Wash the fish fillet and pat dry on paper towels Cut the fish fillet into serving pieces and rub well with salt and turmeric. Heat up a pan with oil and deep fry until brown and crisp all over. Remove the oil. Dissolve the tamarind pulp in vinegar. Squeeze to separate the pulp from the seeds. Sieve through a nylon strainer and add a little more vinegar if necessary. Discard the seeds and fibers.


Heat up a dry pan and separately toast the cilantro, cumin and fennel for a few minutes until they give up an aromatic smell and the color darkens slightly. Mix in with the strained tamarind pulp and chili powder. Pour the mixture over the fish slices in the pan. Simmer for a few minutes. Add salt and sugar to taste. Store in a clean, dry and sterilized bottles. Can be served as an accompaniment with curries and white rice.


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