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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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