INGREDIENTS:
- 250 gm of cubed King fish
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp salt
- ½ cup oil
- ½ tsp black mustard seeds
- ½ tsp fenugreek seeds
- 2-3 tsp freshly ground ginger garlic paste
- 2-3 green chillies, slit
- 4-5 garlic cloves, sliced
- A few curry leaves
- 2.5 tbsp Kashmiri chilli powder
- 3 tbsp white vinegar
- Salt as needed
Method:
- Wash and clean the fish pieces. I usually buy the Kingfish in steak pieces and cube them myself.
- Place the fish pieces in a bowl and add the turmeric powder and red chilli powder along with some salt
- Mix well and set aside
- Pound or grind the ginger and garlic together. Making it fresh is key to get a really yummy fish pickle so don’t skimp on this step
- Now in the ½ cup oil, fry the fish until it’s crispy on the outside
- Drain and set aside
- In the remaining oil, add mustard seeds and fenugreek seeds
- As soon as the mustard seeds start to pop, add the ginger garlic paste
- Saute and lower the heat
- Then add the curry leaves, green chillies, garlic pieces, and Kashmiri chilli powder. Mix well
- Add the fried fish, mix well, and add more salt as needed
- When the fish pieces are well mixed with the spices, add the vinegar
- If you want more gravy in your pickle, add some water at this stage and bring to the boil
- Remove from heat and set aside
- Cool completely and then store in air tight glass jars in the refrigerator
- This pickle stays fresh if refrigerated for about 2 weeks. If you want to keep it longer, freeze a portion and take out as needed
