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DISH NAME : FISH PICKLE

  • Origin : KERALA
  • Category : PICKLES, PRESERVES AND JAMS
Preparation Time : 30 minutes
Cooking Time : 15 minutes
  • PRINT

Description

Sesame / gingelly oil has the highest smoking point among cooking oils. Also it has the least chance to turn rancid(unpleasant smell and taste) when kept in the open without refrigeration. This is due to the natural antioxidants present in the oil.

Note

1) Will keep in the fridge for about 3 months. Make sure oil is floating on top. Also while taking pickle, use a clean, dry spoon.
2) Fish without bones was used.

  Gm.s 
Quantity Name
500  Gms.Fish cubes
400  Ml.Oil for frying
0.5  CupGingelly oil
0.25  CupGinger sliced
0.25  CupGarlic sliced
3  No.sGreen chillies slit
6  Tsp.Kashmiri chilli powder
0.25  Tsp.Fenugreek powder
0.5  CupVinegar
0.5  CupWater,boiled and cooled
2  SprigsCurry leaves
Marinade
2  Tsp.Chilli powder
1  Tsp.Pepper powder
1  Tsp.Turmeric powder
  Salt to taste
2  Tsp.Vinegar

Method

1) Wash and drain fish well.
2) Apply all the marinade ingredients to fish and keep aside for 3 hours.
3) Heat oil and deep fry fish.
4) Heat gingelly oil in another pan. Add ginger, garlic, chillies and curry leaves. Fry till ginger is browned.
5) Remove from fire, add chilli powder, turmeric powder and fenugreek powder.
6) Keep the pan back on fire and add vinegar and water. Bring to a boil adding salt. When it comes to a rolling boil, add fish pieces and let it boil again.
7) Remove from fire.Keep aside to cool. Then bottle. Refrigerate.

Serving Suggestions

Bring to room temperature before serving.