A favourite pick from my granny’s pickle recipes collection is the ‘Fish pickle’. Her magical-cooking hands -yes! I say that ‘cos she can cook anything and it turns out delicious- make this pickle very tasty. Throughout any season in the year, granny keeps making some special recipe or the other like pickles or savouries/sweets or cakes. So I asked her for her fish pickle recipe, and only when I prepared it, did I know the effort behind it. Well the end result was worth the effort and my family are enjoying it already. The pickle is spicy and a good combination for all types of rice preparations or even rotis/naans/paranthas etc. Relish and savour this lip-smacking pickle with your meal.
- 1 kg -Fish(any fleshy fish)
- 10 small onions (Madras onions)
- 3 Green chillies –chopped (optional)
- 4-5 Garlic pods whole
- 1 tbsp ginger paste
- 1 tsp Mustard seeds
- 1 tsp Fenugreek
- 1 tsp Turmeric powder
- 5 tsp Red Chilly powder
- Salt to taste
- ½ cup Vinegar
- Cut the fish into small cubes and marinate with ½ tsp turmeric powder, 2 tsp chilli powder and salt for at least an hour.
- Heat oil in a pan and shallow fry marinated fish. Keep aside on tissue paper for draining.
- Heat oil in a thick bottom pan and add the mustard seeds and fenugreek seeds till they splutter.
- Add the onions and fry till they turn golden brown.
- Add the remaining chilly powder, green chillies and turmeric powder, the ginger paste and garlic pods, stir and sauté.
- Add salt and sauté till the mixture turns dark.
- Add the fish and oil to cover the mixture. Cook for 10-15 minutes and put off the flame. Allow to cool.
- Transfer it into an air tight bottle and add vinegar. Close tightly and turn the bottle upside down to enable the vinegar to spread well.
- Keep aside for at least three days before using.
Here I am not mentioning the preparation time and serving, as both depend on what type of fish you are using.