Wishesh Magazine November_2018 Wishesh Magazine November 2018 | Page 45

Ingredients
250 gm (gram) of cubed Kingfish, or any
firm-fleshed fish
is crispy on the outside.
Drain and set aside.
½ tsp (teaspoon) turmeric powder
In the remaining oil, add
½ tsp red chili powder
mustard seeds and fenugreek
½ tsp salt (alter to taste)
seeds.
½ cup oil
Once the mustard seeds start
½ tsp black mustard seeds
to pop, add the ginger garlic paste.
½ tsp fenugreek seeds (uluva)
Sauté and lower the heat.
2-3 tsp freshly ground ginger garlic paste
Then add the curry leaves,
2-3 green chilies, slit (optional)
green chilies, garlic pieces, and
4-5 garlic cloves, sliced
Kashmiri chili powder. Mix well.
A few curry leaves
Add the fried fish, mix well, and
2.5 tbsp (tablespoon) Kashmiri chili
powder
add more salt as needed.
3 tbsp white vinegar
When the fish pieces are well
mixed with the spices, add the
Salt as required
vinegar.
Directions
If you want more gravy in your
pickle, add some water at this
Rinse and clean the fish pieces.
stage and bring to the boil.
Place the fish pieces in a bowl and add
turmeric powder and red chili powder along
with some salt as required.
Cool completely and then store
Mix well and set aside.
in airtight glass jars in the freezer.
Pound or grind the ginger and garlic
together. Making it fresh is important to get

a truly yummy fish pickle so don’t hold back on
this step.
Remove from heat and set
aside.
This pickle stays fresh if
refrigerated for about 2 weeks. If
you want to keep it longer, freeze a
portion and take out as needed.
Now in the ½ cup oil, fry the fish until it
NOVEMBER 2018 | WWW.WISHESH.NET