Fish pickle is a great accompaniment to curd rice. This particular recipe however goes great with roti or even bread. Having a bottle of fish pickle in the fridge makes life so easy when you need to get a meal ready on short notice but have no time to thaw meat /seafood.
Ingredients:
Tilapia fillet - 1 lb chopped into 2 inch by 2 inch pieces
Canola oil - 3/4 to 1 cup
garlic chopped lengthwise - 7 big cloves
red onion - 1 small finely chopped
whole black pepper corns - approx. 8
mustard seeds - 1/4 tsp
fennel seeds - 1/2 tsp
fenugreek seeds - 1/4 tsp.
curry leaves- approx 8
red chilli powder- 1/2 tsp
coriander powder - 2 tsp
turmeric powder - 1/4 tsp
Preparation:
In a wide, flat bottomed non-stick pan add about 3/4 cup of oil.
Add the mustard seeds, fennel seeds, fenugreek seeds, whole black pepper corns and curry leaves.
When they crackle, add the red onions and finely sliced garlic cloves. Add salt to taste and slow cook with the lid on, so that the onions and garlic sweat out the liquid and fry up but still remain soft.
Now add the red chilli powder, turmeric, coriander powder and continue to fry on very low heat. With a spoon break down the garlic slices, which will be very easy to do now since it will be very soft .
Once the raw masala smell is gone, which will approximately take 7 to 10 minutes on medium high, add the fish and let it cook and blend with the oil and spices with the lid on for about 4 minutes. Initially, the fish pieces may appear a little big for a pickle preparation, but once it cooks down and a few pieces break off while cooking the size will be just right.
Add 3-4 tbsp of vinegar and continue to cook for about 2 minutes on high. Fish pickle is now ready.
Cool and transfer the pickle to an air tight bottle.
Tips:
Finely chopped garlic adds wonderful flavor and aroma to several Indian dishes such as this fish pickle. Having a bag of store bought peeled garlic in the freezer makes cooking a breeze. Just remove as many cloves as you need and run them under the faucet, they thaw in no time and the semi- frozen garlic is very easy to chop.
hasna, i tried this fish pickles as per ur recipe.the garlic smell was really very good and it added more taste to it. but i dint store it because the taste was really nice and we have more no. of tickets in my inlaws home and it got over for lunch and dinner on the same day itself.
Same story in my house Athiya, cant "STORE" fish pickle unless I hide the bottle hahaha..... you can reduce the oil quantity by more than half if you know it will be consumed the same day!Enjoy!!!
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Tilapia
hahaha..... you can reduce the oil quantity by more than half if you know it will be consumed the same day!Enjoy!!!
