Скачать или смотреть Story of pickle - ప్రేమ లేకపోయినా టేస్ట్ మాత్రం అదిరింది! చింతపండు రాజా.కోపంగా ఉన్న చేప రాణి!

Introducing the Angry Fish Pickle—Fish Pickle

Ingredients:-

Vajaram Seer Fish - 1kg(boneless cubes)
Oil - 300g
Mustard seeds - 1 tb spn
Coriander seeds- 2 tsp
Fenugreek- 1/4 tsp
Whole Garam Masala - 1 tsp
Black pepper- 1 tsp
Turmeric - 1 tsp
Tamarind- lemon size(boil it & grind into a fine & thick paste)
Chilli Powder- 1 cup
Hing - 1/2 tsp
Ginger Garlic Paste - 2 tb spn
Garlic - 1 bulb cloves
Salt - 70g

Dry Roast the spices & grind into a fine powder.
Fry the fish pieces in oil& keep aside.
Do the tempering with garlic , red chilli ,mustard, curry leaves & add ginger garlic paste , tamarind pulp& cook it. Then add spice powder chilli powder & fish pieces, salt & lemon juice.
Adjust the salt after 1 hour
the culinary equivalent of a South Indian soap opera in a jar! This feisty concoction combines tender fish pieces marinated in a tempest of spices, then simmered to perfection with tangy tamarind and aromatic sesame oil. The result? A pickle so bold and flavorful, it might just outshine your main course.

Best Enjoyed With:
• Steamed Rice: A classic pairing where the pickle’s robust flavors elevate the simplicity of rice.
• Curd Rice: The cool, creamy texture of curd rice balances the pickle’s fiery kick, creating a harmonious blend of flavors. 
• Dosas & Idlis: These South Indian staples become even more delightful with a side of this zesty pickle.

Why South Indians Should Dive In:

In South Indian cuisine, pickles are more than just condiments—they’re tradition, emotion, and a rite of passage for the taste buds. This Angry Fish Pickle embodies that legacy, offering a symphony of flavors that dance between spicy, tangy, and umami. It’s not just food; it’s an experience that resonates with the soul of South India.