Marinate the fillets with 1/4 tsp of chilly powder, turmeric powder, pepper powder and salt.

Shallow fry them in oil.

Mix together the ingredients for the gravy to form a thick paste using 2 tsp of vinegar instead of using water.

Heat oil in a pan.

Splutter mustard seeds.

Add the gravy mix into the pan.

Saute for 4 - 5 mins, until oil separates out.

Add water.

Add the fried pieces into the gravy and allow it to cool.

After it is cooled, transfer it to a tight jar and add vinegar to it.

:- This pickle is instant to use.

:- It can be stored for 2 to 3 months. :- Any fleshy fish can be used, generally tilopia and salmon fillets are used. You can use even prawns.