Published On: Sat, Feb 4th, 2017




Fish (any fleshy fish) – 1 kg (cut into cubes)

Fenugreek – 1 teaspoon

Mustard seeds – 1 teaspoon

Ginger paste – 1 tablespoon

Garlic paste – 1 tablespoon

Green chillies – 3 (slitted)

Chilli powder – 5 teaspoon

Turmeric powder – 1 teaspoon

Oil – for frying

Vinegar – ¼ cup

Salt – to taste



Marinate the fish with ½ teaspoon turmeric powder, 2 teaspoons of chilli powder and salt for a few hours.

Add oil in a pan for lightly frying. After frying the fish keep aside for draining.

Splutter mustard seeds and lightly fry fenugreek seeds in the same oil. Then add onions and fry until it turns brown.

Add the remaining chilli powder and turmeric powder into it. Fry this in the oil in a low flame. After it turns brown, add ginger and garlic paste and sauté. Then add salt. Sauté the mix until it turns brown. Add the fried fish into this mixture along with lots of oil. Cook for 15 minutes.

Allow it to cool. Finally, add ¼ cup vinegar and mix it well. Transfer it in an air tight bottle.

Keep aside for 2 days this gives more taste to the pickle. Then serve it.


Photo Courtesy : Google/ images may be subject to copyright         




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