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Thursday, 26 July 2007

Fish Pickle


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

  • 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.

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