To marinate the fish
Fish- (any fleshy fish like Tuna,King Fish.
Here King Fish is cut into small cubes.)–1/2 – 1 kg
Chilly powder- 1 teaspoon
Turmeric powder- 1/4 teaspoon
salt- to taste
Gingelly oil to fry
To roast and grind
Fenugreek seeds -1/4 teaspoon
Asafeotida-a small piece
Mustard seeds-1/2 teaspoon
Gingelly oil to roast
For pickle gravy
Dried red chilly 5-10
Garlic – crushed 5-10
Turmeric powder- 1 teaspoon
Chilly powder- 2 1/2 teaspoon
Vinegar- 1/4- 1/2 teaspoon
Red chilly powder
You need about half kilogram of fish cut into cubes,here King Fish is used.
But you can use any fleshy fish.
Marinate the cubed fish pieces with 1 teaspoon chilly powder ,1/4 teaspoon turmeric powder and add salt to taste.Keep aside for 30 minutes.Now heat little oil to fry the fish.Fry the fish to crispy .This is to remove the moisture in the fish.
So that you can use pickle for long. Meanwhile let’s crush ginger and garlic. Remember we need only to crush not a paste of ginger and garlic.Now transfer the fried fish to a platter and keep aside.
Take small pan, heat gingelly oil .Add mustard seeds ,when it splutters add a small piece of asafoetida .Wait till it turns crispy and then add 1 teaspoon of fenugreek seeds along with it.
When fenugreek seeds splutters, remove the pan from flame.Drain the ingredients from flame and ground it into a fine powder.Heat gingelly oil in another pan and let the mustard seeds to crack. When it cracks add curry leaves, dried red chillies and crushed ginger and garlic to it.Mix till they turn brown.Add 1 teaspoon turmeric powder, 2 teaspoon chilly powder and pounded fenugreek,asafoetida
mustard powder.Mix the ingredients properly and add half or one teaspoon of Vinegar.Then add our fried fish to the gravy ,stir the contents so it blends to give a mouth watering pickle.Remove from flame and as it cools bottle them.You could even store it in the fridge so to for months. You can have them with rice,hot rice soup or with chappaties.