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Ingredients
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Boneless fish slices - 1 lb.
Tomatoes - 5
Onions - 4
Whole garlic, peeled - 2
Ginger piece - 2 inch
Cumin seeds - 1 tsp.
Fenugreek seeds - 1 tsp.
Chili powder - 4 tsp.
Turmeric powder - 1 tsp.
Salt
Oil - 1 cup
Vinegar - 1 cup
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Method
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Fry the cumin seed and fenugreek and powder together. Cut the onions and tomatoes into tiny pieces and separately grind them in food processor using little vinegar. Grind ginger and garlic to a fine paste adding vinegar if necessary or you can used finely chopped ginger and garlic. Cook the fish in a pan, adding chili powder, turmeric posder, salt, oil and 1 cup water.
When the water is absorbed, and oil separates, fry the fish in a slow fire. Remove the bones and break it into small pieces. Heat 1/2 cup of oil in a frying pan and fry the fish until it is brown. Keep this aside.
Heat the remaining oil in a big pan. Season it with mustard seeds. Fry the onions until they are golden brown. Add tomatoes. When all the juice is absorbed and oil is seen on top, add the chili powder, turmeric powder and salt. After 5 minutes, add the ginger and garlic.
When the flavor comes out, add the fried fish and the remaining vinegar. Mix well and fry on a slow fire, stirring constantly until oil comes up on top. Finally add the powdered cumin seeds and fenugreek seeds. Mix well and remove from fire.
A few drops of liquid preservative or a few pinches of sodium benzoate may be added if you intend to keep the pickle for more than a month. |
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Contributed
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Devina
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