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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Fleshy fish(cleaned, with out bones) - 1 cup
- Vinegar - 1 cup
- Ginger garlic paste - 4 tbsp
- Pepper powder - 2 tbsp
- Ginger garlic paste(chopped together) - 4 tbsp
- Salt(As reqd) -
- Chilly powder - 4 tbsp
- Turmeric powder - 1 tsp
- Asafoetida powder - 1 tsp
- Coconut oil - 2 cups
- Curry leaves(Few) -
- Salt(As reqd) -
Ingredients
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Instructions
- Clean the fish and remove bones.
- Take the fish in a large bowl and add ginger-garlic paste, salt, 4 tbsp vinegar, pepper powder and mix well and keep aside for 30 minutes.
- Once the the fish has been marinated, heat oil in a pot and deep fry the marinated fish pieces.
- Once it is over, into the same oil add mustard seeds and allow it to splutter.
- Add remaining vinegar into it. Allow the vinegar to be boiled well and add salt, turmeric powder and asafoetida powder.
- Stir the mixture well and add the fried fish into it and mix well. Add curry leaves.
- Check whether salt is enough. Now the pickle is ready and store in dry bottle after cooling.
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