Every Mom is unique and so are her dishes….
My recipes attributed to my Mom who regarded cooking as an art….. she enjoyed making each dish and made us all enjoy…
Following her trails I try to give my touch…..
Pickles are really really adorable to spice lovers. Here I come up with something that is homemade without any preservatives. This serves as perfect condiment to boiled rice, and goes well with many other dishes like Upma, Idly…Every time I make this dish, I remember my Mom, as this was her signature recipe, which remained always in our parcels, packed with love, on every journey back to our pavilions, at the end of each visits, during the good old days. Enjoy the tanginess in this special spicy dish.
Ingredients
fish without bone 500 gm
Turmeric powder 1 tsp
Chilli powder. 1 Tbsp
Oil to fry
Salt to taste
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Chilli Powder. 6 Tbsp
Turmeric powder. 1 Tbsp
Mustard powder 2 tsp
Fenugreek powder. 1/2 Tbsp
Asfoetada. 1/2 tsp
Vinegar. 1/3 cup
Water. 1/3 cup
Sugar 1/2 tsp
Finely chopped ginger 1/3 cup
Finely chopped garlic. 1/3 cup
Chopped green chilli. 15 nos
Gingely oil. 2/3 cup
Salt
Curry leaf
Preparation
Slice the cleaned fish to medium thin pieces, marinate it with salt , chilli powder, turmeric powder. Let it stay for half hour . In frying pan add gingely oil and soft fry the fish. Now again make these fish into smaller pieces, and keep it aside.
In shallow bowl add all the spices (chilli, turmeric, fenugreek, asfoetada, mustard), and mix well. Add vinegar half of the above measure and mix this to form a paste and set aside. Heat oil in a pan and add in chopped ginger, garlic and green chilli, curry leaf. Sauté for little time and add in the prepared paste of curry powder, sugar, required amount of salt and turn the flame off. To this add the fish pieces and gently incorporate.
In another pan add, remaining vinegar, water and salt and bring to boil and let it cool. When its cold, add this to the prepared pickle to the required consistency and preserve it in airtight glass container and keep refrigerated for longer days.
Notes
*use king fish for best taste
* while marinating, adding a small amount of ginger/garlic paste enhances the taste.
*depending on the relative tastes of spices, the quantity in minor portions can be well customized
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