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Monday, March 18, 2013

Spicy Fish Pickle



Pickle is one condiment which is  loved by most of the people. I too like it alot. But never tried any fish or non veg pickles. So thought to give a try. Believe my try was successful and pickle was super yummy and delicious.  In this recipe, I used tilaphia fish fillet but you can make the pickle with any type of boneless or thorn-less fish. With the similar process one can also prepare prawn pickle or shrimps pickle. Very soon I shall come with shrimp pickle, till then let's see how to make the fish pickle.

INGREDIENTS
  • Boneless fish – 3 Fillet, chopped in small cubes( I used tilaphia fillet)
  • Ginger- 2 inch
  • Garlic- 1 whole
  • Green chilly- 7
  • Chilly powder- 1 &1/2 tsp
  • Turmeric powder-1/4 tsp
  • Mustard powder- 3/4 tsp
  • Mustard seeds- ½ tsp
  • Fenu greek powder- 1/2 tsp
  • Clove- 4
  • Vinegar- ¼ cup
  • Curry leaves – 5 to 6
  • Salt to taste
  • Oil – 1 tbsp + few spoon of oil to fry the fish cubes




PREPARATION
  • Cut fish into small cubes and pat dry the cubes using paper towel.
  • Add tuneric powder, ½ tsp of red chilly powder and salt  in the fish cubes and marinate it for 10 minutes.
  • Till then add  ginger, garlic , cloves, green chillies and curry leaves in the mixer and grind it to coarse mixture. Do not grind these ingredients to smooth paste, coarse mixture is recommended.
  • Then fry the marinated fish cubes in oil till they are cooked evenly on both the sides. Take out the cubes on to the plate .Keep them aside.
  • In the same pan add mustard seeds and allow it to splutter for 20 seconds.
  • Then add grounded coarse mixture and saut√© it till raw smell goes off.
  • Add salt, remaining red chilly powder and fry again for a minute.
  • Now add mustard powder, fenugreek powder and mix well.
  • Finally add fried fish cubes and vinegar. Mix everything well and simmer on low flame for atleast 1 to 2 minutes.
  • Once done, allow the pickle to cool down and then store it in air tight container.




Notes
  • Even though the pickle stays well outside, I prefer to refrigerate it for freshness.
  • Mustard seed powder and fenugreek powder are easily available in stores but you can also easily prepare it at home.
  • The same process can be used to prepare shrimp pickle or prawn pickle.










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