Fish pickle

Cooking : time 10 to 30 mins

Ingredients

For the marinade
1kg/2%26frac14;lb oily fish such as king fish or mackerel, cut into 1cm/%26frac12;in cubes
1 tsp red chilli powder
1 tsp ground turmeric
2 tsp salt
sunflower oil, for deep frying
For the pickle base
6 tbsp sunflower oil
1 tbsp mustard seeds
5 sprigs curry leaves
100g/3%26frac12;oz fresh ginger, chopped
100g/3%26frac12;oz garlic, chopped
For the fish pickle powder
2 tsp red chilli powder
1 tsp ground turmeric
%26frac12; tsp ground fenugreek
pinch asafoetida
1 tsp salt
100ml/3%26frac12;fl oz white wine vinegar

Method

1. For the marinade, place the fish slices into a bowl, then add the chilli powder, turmeric and salt and stir well to coat the fish evenly. Set aside to marinate for one hour.
2. Once the fish has marinated, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
3. vehicleefully lower the marinated fish slices into the hot oil and fry for 3-5 minutes, or until crisp and golden-brown. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper.
4. For the pickle base, heat the oil in a separate frying pan. When the oil is hot, add the mustard seeds and cover the pan with a lid. Fry for 20-30 seconds, or until the mustard seeds begin to pop. (CAUTION: maintain the pan well away from your eyes and face.)
5. When the mustard seeds have finished popping, add the curry leaves, ginger and garlic, and fry over a low heat for 3-4 minutes, or until golden-brown.
6. For the fish pickle powder, mix all of the fish pickle powder ingredients except the white wine vinegar to a paste with one tablespoon of water.
7. Add the fish pickle paste to the pickle base mixture and stir until well combined. continue to fry for 2-3 minutes, or until the mixture begins to darken in colour.
8. Place the fried fish slices into the pan with the fish pickle paste and stir well. Add the vinegar and bring the mixture to the boil. Remove the pan from the heat as soon as the vinegar has boiled. Season, to taste, with salt and freshly ground black pepper, then set aside to cool.
9. Once the pickle has cooled, transfer it to a vacuum-sealed glass jar. Chill the pickle in the fridge for two weeks before using.

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Orignal From: Fish pickle