Dry Fish Pickle Recipe
Spiced dry fish pickle with sesame oil and white vinegar. Ready in 30 days, lasts for months. A sharp, fiery preserve for rice and flatbreads.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Mixing bowl
- Colander
- Measuring spoon
- Measuring cup
- Skillet
- Saucepan
- Pan
- Slotted spoon
- Spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Kitchen towel
- Stove
- Mason jar
- Oven
- Baking sheet
- Pot
- Whisk
Ingredients
- 500 gms Seer Fish - dried, (or any other fish), cut into small pieces
- 1/2 tbsp Turmeric Powder
- Curry Leaves (handful)
- 1 1/2 tbsp Red Chilli Powder
- 1/2 cup White Vinegar
- 1 tsp Salt
- 1/2 tsp Fenugreek Powder
- 2 tbsp Cumin Powder
- 2 tsp Ginger Paste
- 4 to 5 tbsp Garlic Paste
- 3 to 4 tbsp Green Chilli Paste
- 1 tbsp Mustard Seeds (powdered + some for seasoning)
- 1 cup Sesame Oil (+ 4 tblsp)
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