Cut the fish into small pieces. Wash and clean them.
Smear the pieces with a paste of pepper, turmeric and salt. Keep in the sun for a little while.
Fry them in oil and drain.
Grind together the chilly powder, garlic, ginger, mustard and fenugreek along with vinegar to a fine paste.
Heat the oil in which fish had been fried.
Fry mustard seeds, onion, ginger and garlic one by one.
Add the ground paste and sautT over low fire.
When the oil separates, pour water.
When it boils, add vinegar, sugar and salt.
Let it boil once and remove from fire.
Add the fish into the warm gravy.
:- Store in bottles or jars when the pickle is cold.