Fish Pickle
posted in Fish and other SeaFood recipes |On a not-so-busy day, try to pickle some meat or fish pickle. You can keep them in the fridge. They can last a month or so. This dish can eat with chapati , roti canai, bread and boiled rice. I find that Tenggeri (mackeral) most suitable and tasty for pickling as it is practically free of small bones and does not break up.
Ingredients:
500 gm mackeral cut into small pieces about 2 cm each
2 cups oil
2 cups vinegar (Heinz)
100 gm chilli powder
10 green chilles, soaked and rinsed,
1 thumb-size piece of fresh ginger,
1 tablespoon turmeric
1 tablespoon mustard seeds
2 tablespoon sugar
salt to taste
Method:
Dry the green chillies after washing and slice them finely. Wipe dry the ginger and cut into thin strips.
Squeeze out the water from the fish pieces and rub them with salt and tumeric. Leave for half an hour. In a wok, add enough oil and when hot , drop in the fish pieces. Fry until crispy and golden brown, drain and leave aside.
In the same oil,add green chillies, ginger, tumeric and chilli powder. Fry over meduim heat for a few minutes. Add sugar and and salt to taste. Put in the fish pieces and crushed mustard. Bring to boil again and remove from fire. Cool and scoop into bottles.
