So anyway, I have been craving fish pickle for a while now and the store bought ones are so bloody horrible, I figured I should make it on my own if I needed to. When Maya And Lakshmi- the Yummy Team posted this recipe of Fish pickle, using Tuna (kinda the only fish I eat) I had to give it a go. Also, Ro kept asking for it so much that I felt like a bitch saying no every time. So about a month back (well ya, that long ago) I got off my lazy ass and decided to make the pickle. I kinda quartered the recipe because i wasn't sure I had the patience to complete the procedure and didn't want to ruin 2 1/2 kgs of fish. The pickle tasted awesome, but the gravy was kinda less which made it a wee bit dry. But we didn't complain. Ate it like a side to chapathi and rice, rather than a pickle. I am however posting my version here, but do hop on to the Yummy Team's website to get a better perspective of the recipe, and they have even posted the step by step recipe, which somehow gives me the assurance and the support to try a particular recipe :)
Tuna steak- 500gms, cut into bite size chunks
To marinate:
Pepper powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt- t0 taste
Fresh garlic- 10 to 15 pods, peeled and chopped
Fresh ginger- 2 inch piece, sliced lengthwise
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Curry leaves- 2 sprigs
Kashmiri chilli powder- 1 tbsp
Fenugreek powder- 1/4 tsp
White wine vinegar- a lil less than 1/4 cup or add according to your taste
Mustard seeds- 1 tsp
Oil- enough for deep frying
Salt- to taste
Marinate the fish pieces with pepper powder, turmeric powder and salt and keep aside for atleast 30 minutes.
Heat oil in a deep pan and fry the marinated fish pieces. Drain on kitchen towels. Keep aside.
Pour some of the left over oil from frying into another pan and fry the ginger and garlic slices and the curry leaves and saute till nice and fragrant.Keep aside
In the same oil (add more if required), splutter mustard seeds. Add the ginger garlic paste and sauté till the raw smell dies.
Add the chilli powder and fenugreek powder and mix well. Throw in the fried ginger, garlic, curry leaves and fish. Mix them all together and check for salt spice etc.
Add the vinegar, bring to a boil and take it off the flame.
After it cools down completely, store in an air tight container.
Notes: Like i mentioned before the gravy was really less, since i cut down the vinegar and didn't add hot water. If ever i make it again, I shall do as required.
I had to eat it immediately and it tasted just as good. Although a week or two later would have been apt.
