Ingredients:

• 1/2 kg – fish, cut into 1 inch pieces
• 3/4 cup – oil
• 2 tbsp – Vinegar
• 2 – small Onions
• 1 tsp – Mustard Seeds
• 1 tsp – Turmeric powder
• 2 – Garlic flakes
• 1/2 tsp – Asafoetida
• salt to taste
• Make a paste with 1/2 cup – boiled water:
• 3 tbsp – chilli powder
• 1/2 inch Ginger
• 1/2 tsp – Fenugreek
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds

Method:

1. Cut the fish into 1 inch pieces. Marinate with salt and turmeric powder. Dry the pieces in the sun.
2. Heat half the oil in a pan
3. Fry the fish pieces till soft.
4. Drain and keep aside.
5. Fry the onion pieces in the same oil till brownish.
6. Drain and keep aside.
7. Heat the remaining oil in the pan.
8. Add mustard seeds, garlic flakes, turmeric powder and asafoetida. Saute for 2 minutes.
9. Add the ground paste and simmer for 5 minutes on slow flame.
10. Add 1 cup hot water.
11. Remove the pan after 5 minutes.
12. Add fish and onion mixture.
13. In a separate pan, put vinegar with salt.
14. Put it on gas and let it boil.
15. Remove from fire and let it cool.
16. Pour over fish pickle.
17. Store in sterilised jar.

Recipe courtesy of Meera Soni