Fish Pickle Masala

Ingredients
1 cup of malt/cane vinegar (Kolah or Balsamic Vinegar)
1 teaspoon of black mustard seeds
2 tsp of cumin (jeera)
20 dry kashmiri chillies
8 cloves of garlic
1 kilo fish slices – you can use surmai, pomfret, singada or any white single boned fish.
Soak below ingredients for around 2 hours.

1 cup of malt/cane vinegar (Kolah or Balsamic Vinegar)
1 teaspoon of black mustard seeds
2 tsp of cumin (jeera)
20 dry kashmiri chillies – using this chilli is important as it lends color as well as a different flavor
Add 8 cloves of garlic and grind to a fine paste…adding a dash of vinegar if required to grind.

 Wash and pat dry fish slices on paper towel, marinate in salt, turmeric (haldi) and the juice of 1 lemon for an hour.

Heat oil and add a tiny bunch of curry leaves.

Fry the slices of fish lightly to seal in the juices, take out on a plate, keep aside.

In the same oil fry the ground masala, until oil separates from it, add a piece of crushed jaggery/palm sugar to cut down the acid….a little salt, and slide in the fried fish slices…coat the masala on them gently, and simmer on a slow flame with a lid on for 10 minutes.

Garnish with chopped coriander.

Note: No water to be added at any point

I serve Fish Pickle Masala with khichri and roasted papadams


4 thoughts on “Fish Pickle Masala

  1. Yes, this will work for fish roe (gharab). I would leave out the black mustard seeds, since you want to have the fish eggs stand out in flavor and appearance.

  2. Can we use the same ingredients for fish roe (garabh)

    Yes, Khushrow. Leave out the black mustard seeds with the gharab since the fish eggs may conflict with the appearance of the achar.

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