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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Friday, February 03, 2012


½ kg good salt fish cut into small bits         
3 tablespoons chilly powder
½ teaspoon turmeric powder                       
1 teaspoon mustard powder
1 teaspoon cumin powder                           
1 tablespoon sliced ginger pieces              
1 tablespoon sliced garlic pieces
2 tablespoons salt                                      
1 cup Sesame oil (Til oil)
1 cup vinegar                                             
1 teaspoon fenugreek seeds

Wash the salt fish well and leave to dry for some time. Smear the turmeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold. This pickle will last for about 3 months if stored in the fridge as no preservatives are added.

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