Fish Pickle

Ingredients:

Flesh Fish (King Fish) 1 kg
Chili powder 5 Tablespoon
Garlic 250 gms
Ginger 100 gms
Gingerly oil 1/2 litre
Mustard 1 Teaspoon
Green Chili 5
Salt 1 n 1/2 Tablespoon
Vendhayam (Fenugrek) fry it and powder it 1/2 Teaspoon
Curry Leaves a bunch
Vinegar 50 ml

Method:

• Remove skin and bone from the fish and cut into small pieces.
• Marinate fish with 3 tablespoon of chili powder & salt for 1 hour.
• Fry the fish pieces in oil and keep aside.
  
• Peel the garlic and keep it aside.
• Cut ginger into small pieces.
• Add gingerly oil to a kadai.
• Add mustard when it splits add peeled garlic, green chili, ginger and curry leaves.
• Fry for few minutes.
• Add 5 tablespoon chili powder and salt to taste.
• Add fried fish and saute for few minutes.
• Add fried vendhayam powder.
• Finally add warm vinegar and off the stove.
  
• Soak one whole day then use the pickle.