Ingredients:

• 1 kg – fish, cut into 1 inch pieces
• 2 tsp – Turmeric powder
• 1/4 cup – Vinegar
• 2 tsp – Mustard Seeds
• 1 tsp – Asafoetida
• 2 cups – sesame oil (or vegetable oil)
• Salt to taste
• Grind to Paste:
• 1/4 cup – Vinegar
• 1 – Garlic flake
• 15 – black peppers
• 1 tbsp – Red Chilli powder
• 2 tsp – Ginger pieces
• 2 tbsp – Cumin seeds
• 1 tsp- Fenugreek seeds

Method:

1. Heat oil in a pan and fry the fish pieces till golden brown.
2. Drain and keep aside.
3. On a low flame, add the ground paste and simmer for 10 minutes.
4. Add turmeric powder.
5. Add mustard seeds and asafoetida and simmer for 5 minutes.
6. Add fish pieces, mix well and fry for another 5 minutes.
7. Remove from fire.
8. Mix salt and vinegar in a bowl.
9. Add the vinegar mixture and let the pickle cool.
10. Store in a sterilised jar.
11. The fish pieces should be covered under oil (if oil is less, heat some oil and once cool, add it to pickle).
12. Store in a cool place.

Recipe courtesy of Meera Soni