Скачать или смотреть Fish Pickle || Kerala Style Pickle Recipe - RKC

Fish Pickle || Kerala Style Pickle Recipe - RKC
#FishPickle #keralaRecipe
Ingredients

Fish(cut into small pieces) - 1 lb
Tuna fish

For Marination
Chili powder - 1/2 tbsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tbsp
Lemon juice - 2 tsp
Salt to taste

For Gravy
Mustard seeds-1 tsp
Fenugreek - 1/2 tsp
Whole Red chilies - 4
Curry leaves - 2 sprigs
Green chilies 5
Chili powder - 2 tbsp
Turmeric powder - ½ tsp
Fenugreek seed powder -1/4 tsp
Asafetida a pinch
Ginger and Garlic chopped - 1 tbsp each
Vinegar - ½ cup
Salt to taste
Water 3/4 - 1 cup boiled and cooled
Oil as needed

Instructions
Marinate the fish pieces with the and let it rest for 30 minutes.
Deep fry the marinated fish till its crisp, drain and set aside.
Heat oil in a pan. Splutter mustard seeds, fenugreek seeds and whole red chilies.
Add chopped ginger and garlic, slit green chilies, curry leaves. Sauté until fresh smell goes away.
Add chili powder, turmeric powder, fenugreek powder pinch of asafetida and salt. Keep the flame low while adding the powdered spices.
Add fried fish to it and mix well.
Add vinegar, followed by water boiled and cooled. Mix it well.
When the mixture comes to a rolling boil, switch off heat.
Allow to cool completely before transferring to an air tight container.
You can store in refrigerator for longer duration.
Recipe Notes
Though the pickle is ready to use right away, it tastes better after a week.
Make sure that oil floats on top. There should be enough oil, otherwise pickles get damaged easily.