Instant Fish Pickle

I can never forget our good old hostel days when our senior Jeena used to bring fish pickle from her house. I never bothered to take down the recipe at that time as i was only engaged in eating how much ever possible. Later on it was from a book written by “Thankam philip”, i came to know about the recipe. Well i have done only by keeping the ingrediants in mind. It is not the exact version. I had posted this recipe in pachakam.com long before, so donot have a picture of it.

Fish fillets diced into cubes – 3 fillets
Vinegar – 4 tsp
Water(boiled n cooled) – 1/4 cup
Mustard seeds – 1/4 tsp
Curry leaves
Oil – req for fryingFor Gravy:-
Garlic paste – 4 tsp
Ginger paste – 4 tsp
Chilly powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Fenugreek(Uluva) powder – 1/4 tsp
Asafoetida(Kayam) – A pinch
Salt – As reqd

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

• Shallow fry them in oil.

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

• Heat oil in a pan. You can use the remaining oil used for frying.

• Splutter mustard seeds. Add curry leaves to it.

• Add the gravy mix into the pan.

• Saute for 4 – 5 mins, until oil separates out.

• Add water.

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

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

:- This pickle is instant to use.:- It can be stored for 2 to 3 months.
 
:- Any fleshy fish can be used, generally tilapia, king fish and salmon fillets are used. Prawns are also used.