Of Flavours & Tastes…
Sometimes food makes you absolutely emotional.While I was drafting this post I received a comment from Rafeeda on my post Paal Vaazhakka.Which left me even more emotional.Bloggers and readers like Rafeeda makes it worth an effort.Thank you so much Rafeeda.My prayers for your grandmother as well.
Todays recipe is something very close to my heart.In more than one decade of hostel life,I can’t count the number of Pickles and pickle jars I have carried,entertained and satisfied myself with.This fish pickle undoubtedly remains a star among them !
To Marinate and fry
1 kg fish (with bone is my preference.I used red snapper here),cut into small pieces
1 tbsp kashmiri chilly powder
1.5 tbsp pepper powder
1/2 tsp turmeric powder
1.5 tsp mustard seeds
1-2 tsp vinegar to grind
oil to fry
I cup nallenna/gingerly oil
1 tbsp yellow mustard/kadukuparippu
2 pieces of ginger,crushed (2.5 inch)
1/2 cup garlic
2 green chilly,slitted
1 1/4 cup kashmiri chilly powder
3/4 tsp fenugreek powder
1 1/4 cup vinegar
1/2 to 3/4 cup water,boiled & cooled
2 sprig curry leaves
Clean,wash and pat dry the fish pieces.Prepare the marination grinding with vinegar.Marinate for at least 4 hours or overnight.Heat oil (coconut oil will be good if you want that real authentic taste) and fry the marinated fish till brown.Keep it aside.
In a heavy bottomed kadai,heat gingerly oil till smoky.Drop the yellow mustard and allow it to splutter.Reduce the heat.Add crushed ginger, garlic,curry leaves and green chillies and fry till it change color.Switch off the stove and add the kashmiri chilly powder slowly mixing with a spoon.Switch on the flame again and let it remain in low for 2 minutes more.Add fenugreek powder,salt and fried fish pieces to this mix.Pour in vinegar and water (boiled and cooled).Let this simmer for 3-4 minutes.Switch off and allow to cool.Shift to air tight jars.Enjoy !
*Using small fish with bone may be a difference to many.In my experience ,these ones are more tasty,healthy and flavorful.