Instant Fish Pickle

Ingredientsfor 10 servings

• 3 Fillets Fish fillets diced into cubes
• 4 tsp Vinegar
• 1/4 cup Water boiled n cooled
• 1/4 tsp Mustard seeds
• 4 tsp Oil
• For Gravy
• 4 tsp Garlic paste
• 4 tsp Ginger paste
• 11/2 tsp Chilly powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Fenugreek powder (Uluva)
• Asafoetida A pinch (Kayam)
• Salt, to taste

Preparation

1. Step 1

   Marinate the fillets with 1/4 tsp of chilly powder, turmeric powder, pepper powder and salt.

2. Step 2

   Pan-fry them in oil.

3. Step 3

   Mix together the ingredients for the gravy to form a thick paste using 2 tsp of vinegar instead of using water.

4. Step 4

   Warm the oil in a pan.

5. Step 5

   Let the mustard seeds crackle.

6. Step 6

   Add the gravy mix into the pan.

7. Step 7

   Cook for 4 - 5 minutes, until oil separates out.

8. Step 8

   Add water.

9. Step 9

   Add the fried pieces into the gravy and allow it to cool.

10. Step 10

    After it is cooled, transfer it to a tight jar and add vinegar to it.

11. Step 11

    This pickle is instant to use.

12. Step 12

    It can be stored for 2 to 3 months. :- Any fleshy fish can be used, generally tilopia and salmon fillets are used. You can use even prawns.