Kerala Fish Pickle #livogenironchef

Ingredients

• 1/2 kg sardines, cut into small pieces

For Marination:
• 2 tsp Kashmiri chili powder
• 1 tsp Red chili powder
• 1/2 tsp Black pepper, crushed
• 1/2 tsp Turmeric powder
• 1/2 tsp Salt
• Gingelly oil to fry

For Pickle Gravy:
• 1/4 cup Gingelly oil
• 1/2 tsp Mustard seeds
• 2 sprigs of Curry leaves(optional)
• 2 tbsp Ginger, finely chopped
• 1/2 cup Garlic, finely sliced
• 2 Green chillies, slit
• 5 tsp Kashmiri chili powder
• 1 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Black pepper, crushed
• 1 tsp Sugar
• 1/4 cup Vinegar
• Salt, to taste

For Dad's Special Masala:
• 1/2 tsp Mustard seeds
• 1/2 tsp Fenugreek seeds
• 1/4 tsp Asafoetida

Instructions

1. Clean and cut the fish into cubes.
2. Marinate in red chilli powder, Kashmiri chili powder, turmeric powder, crushed pepper, and salt. Keep aside for about 30 minutes.
3. Shallow fry the fish pieces in gingelly oil until golden brown. You can fry them in batches if you are preparing in bulk quantities. Keep aside.
4. For making Pickle Gravy, heat gingelly oil in a pan and splutter mustard seeds.
5. Saute ginger, garlic and green chilies along with a few sprigs of curry leaves.
6. Add turmeric powder, fenugreek powder, red chili powder, salt, sugar and about half a cup of vinegar. Cover and bring to a boil.
7. Add the fried fish pieces and mix well for a couple of minutes.
8. Remove and keep aside.
9. Dry roast the ingredients under 'Dad's Special Masala'. Sprinkle on the fish pickle.
10. Store in a glass bottle or a traditional Indian Pickle Jar or bharani.

Notes