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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is Guna D. Shetty's recipe from the Thursday magazine. Enjoy! Ingredients:
1 kg kingfish, thinly sliced and washed well |
1 teaspoon turmeric powder |
200 g kashmiri chilies |
2 tablespoons cumin seeds |
5 cloves |
15 cloves garlic |
50 g fresh ginger, peeled,washed and chopped |
1 cup white vinegar |
10 green chilies, washed and chopped |
20 fresh curry leaves, washed and torn |
salt |
oil, to fry |
Directions:
1. Put the Kingfish slices in a bowl.
2. Add turmeric powder, 1 teaspoons salt and mix well.
3. Marinate the fish in this marinade for 30 minutes.
4. Grind the Kashmiri chilli, cloves and cumin seeds to a paste.
5. Put a wok on medium heat on the stove top.
6. Pour the masala paste in it and stir-fry/roast the same.
7. Grind it to a powder.
8. Add 2 inch piece of chopped ginger and 4 pods of garlic to it.
9. Stir in vinegar and process to get a fine paste.
10. Now, deep fry the marinated fish in the wok till it becomes crisp.
11. Cool, remove the side skin and bones and cut the fish into 1/2 inch pcs.
12. Take 1/2 cup oil (this is the leftover oil that was used for frying the fish), add the chopped green chillies, curry leaves and the chopped ginger and garlic.
13. Stir fry for 5 minutes.
14. Add the ground paste and 2 tbsps.
15. of salt.
16. Fry for 7 minutes on low flame.
17. Mix in the fish pcs.
18. The pickle is now ready to serve.
19. Note: This pickle can be refrigerated and preserved for atleast 20 days.
20. Enjoy!
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