Kingfish Pickle

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READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the Kingfish slices in a bowl.
  • Add turmeric powder, 1 teaspoons salt and mix well.
  • Marinate the fish in this marinade for 30 minutes.
  • Grind the Kashmiri chilli, cloves and cumin seeds to a paste.
  • Put a wok on medium heat on the stove top.
  • Pour the masala paste in it and stir-fry/roast the same.
  • Grind it to a powder.
  • Add 2 inch piece of chopped ginger and 4 pods of garlic to it.
  • Stir in vinegar and process to get a fine paste.
  • Now, deep fry the marinated fish in the wok till it becomes crisp.
  • Cool, remove the side skin and bones and cut the fish into 1/2 inch pcs.
  • Take 1/2 cup oil (this is the leftover oil that was used for frying the fish), add the chopped green chillies, curry leaves and the chopped ginger and garlic.
  • Stir fry for 5 minutes.
  • Add the ground paste and 2 tbsps.
  • of salt.
  • Fry for 7 minutes on low flame.
  • Mix in the fish pcs.
  • The pickle is now ready to serve.
  • Note: This pickle can be refrigerated and preserved for atleast 20 days.
  • Enjoy!
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