Fish pickle is the perfect side dish for a bowl of piping hot rice. In fact, it goes well with all breads, too. Here is a simple recipe of seer fish pickle.
Ingredients
1 kg seer fish
Sesame oil as required
Salt as required
2 tbsp ginger-garlic paste
1 tbsp ginger (chopped)
1 bulb garlic (cloves halved)
10 green chillies (chopped)
150 gm chilli powder
2 tsp turmeric powder
¼ cup vinegar
1 tbsp mustard seeds
1 tsp fenugreek seeds
5 bunches curry leaves
Preparation
Cut the fish into bite-sized pieces
Marinate the cleaned fish pieces with chilli powder, turmeric powder, and salt
Heat oil in a pan
Add the marinated fish pieces and fry
In an earthen pot, heat some sesame oil
Add mustard and fenugreek seeds
When these pop, add chopped ginger, halved garlic cloves, chopped green chillies, and curry leaves
Saute well
Add ginger-garlic paste and sauté well until the oil becomes clear
Add chilli powder and turmeric powder
Roast well
Add vinegar and salt as required
Mix well
Add the fried seer fish pieces
Turn of the heat when the pickle boils
Pickle can be transferred to glass containers or jars when it cools down
Note:
There should be enough oil on top of the pickle when stored in jars. If there isn't enough oil to cover the pickle, then heat up some oil and pour over the pickle.
