INGREDIENTS
- 250 gm of cubed King fish, or any firm-fleshed fish
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp salt (adjust to taste)
- ½ cup oil
- ½ tsp black mustard seeds
- ½ tsp fenugreek seeds (uluva)
- 2-3 tsp freshly ground ginger garlic paste
- 2-3 green chillies, slit (optional)
- 4-5 garlic cloves, sliced
- A few curry leaves
- 2.5 tbsp Kashmiri chilli powder (see notes)
- 3 tbsp white vinegar
- Salt as needed
INSTRUCTIONS
Wash and clean the fish pieces. I usually buy the King fish in steak pieces and cube them myself.
Place the fish pieces in a bowl and add the turmeric powder and red chilli powder along with some salt
Mix well and set aside
Pound or grind the ginger and garlic together. Making it fresh is key to get a really yummy fish pickle so don’t skimp on this step
Now in the ½ cup oil, fry the fish until it’s crispy on the outside
Drain and set aside
In the remaining oil, add mustard seeds and fenugreek seeds
As soon as the mustard seeds start to pop, add the ginger garlic paste. Saute and lower the heat
Then add the curry leaves, green chillies, garlic pieces, and Kashmiri chilli powder. Mix well
Add the fried fish, mix well, and add more salt as needed
When the fish pieces are well mixed with the spices, add the vinegar
If you want more gravy in your pickle, add some water at this stage and bring to the boil
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
