Fish Pickle can be stored in a refrigerator for 2 weeks. Learn how to make/prepare Fish Pickle by following this comfortable recipe.
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• 1/4 kg Fish, cut down into blocks
• 1 Onion, chopped up
• 1 Inch piece ginger
• 1 tablespoon Garlic
• 1/2 Cup chilly powder
• 1/2 tablespoon Turmeric
• 1 tablespoon Mustard
• 1 tablespoon Methi
• Few curry patha
• 1/2 Cup oil
• 1/2 to1 Cup vinegar
• 10 Cloves
• Salt as required
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| • | Apply a little chilly powder and table salt on fish and dry aside in the sun for a day.
| | • | Heat oil and fry fish, keep it aside.
| | • | Roast table mustard and methi and grind it fine with remain of the ingredients.
| | • | Heat oil in a pan.
| | • | Fry the onions until brown, and then add the ground masala.
| | • | Combine vinegar and mix it the right way with the fish.
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