Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

October 4, 2010

SALT FISH PICKLE

SALT FISH PICKLE Ingredients ½ kg good salt fish cut into small bits 3 tablespoons chillie powder ½ teaspoon tumeric […]

SALT FISH PICKLE
Ingredients
½ kg good salt fish cut into small bits
3 tablespoons chillie powder
½ teaspoon tumeric powder
1 teaspoon mustard powder
1 teaspoon cumin powder
¼ teaspoon nutmeg 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 need not be stored in a fridge.

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Article written by Bridget White-Kumar
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