Hi. Namaskar. How are you? Hope all are doing good and staying safe. Here all of us are fine.
Today I am here with an awesome recipe of Fish pickle. I had done sardine pickle earlier.
But many have asked for fish pickle. So here I am. Its very easy to make.
Its lock down at many places and people say that fish is not available. You can make pickle when you get fish.
Store it and use when ever you want. All those who like fish do try this out.
Dont forget to send me your feedback after that. Do share this video and support us if you have liked it.
So without any delay lets see how to make fish pickle now.
Now lets begin to make fish pickle. I have taken 1kg seer fish here. You can use any fish you want.
You can use sardine or any fish that has thick flesh. I have cut this to medium pieces.
You can increase or decrease the size of the fish as you like. I have cut it with the skin so that it doesnt break.
Fish has the tendency of breaking while frying. If you dont like the skin, peel it off and then use.
We have to marinate 1kg fish for at least 20 minutes and then fry it.
In a bowl add 2tbsp spicy chilli powder, 1/4tsp turmeric powder,
2 pinches of asafoetida. I have shown how to powder it at home. Add 2 pinches of fenugreek powder too.
Now add 1tsp salt and 1tbsp vinegar and mix all these well.
If you want add little water. I have added 3tbsp water to this. Mix this well.
Now taste this and see. Salt little more or less doesnt matter. We can adjust it while making the pickle.
Lets add this to the fish and marinate it well. If you add the masala powders to the fish, they dont evenly spread
So if you make a paste like this, you can marinate it like this and keep.
I have powdered the asafoetida and fenugreek after roasting them.
You can powder and store it in the fridge too. We will anyways be sauting it slightly before using.
But if you roast and powder them, it stays longer without getting spoilt.
Now the fish is done. Lets keep this in the fridge for 20mts or keep it aside closed with a lid.
If you keep it in the fridge, the marination is absorbed faster into the pieces.
But you have to keep it for minimum 20mts. We shall fry this after 20 minutes.
After 20 minutes I am taking a frying pan and adding some oil to it. You can even use coconut oil.
Once the oil is hot, add the pieces to it. Lets fry the 1st batch till it becomes crispy.
Turn it over and fry. Dont make it over crowded. Lets fry the 1st batch till crispy and done.
It shouldnt be soft like we usually fry when making a pickle.
That doesnt mean you have to burn it. Now the pieces are beginning to burst. Be careful at this stage.
Stand little far or it will burst on to your face. Lets take this from the hot oil and transfer to a kitchen tissue
Lets fry the rest of the fish also the same way. Now my second batch is also ready. Lets heat a kadayi.
Either you can use gingelly oil or the fish fried oil. I am adding little of fish fried oil and gingelly oil.
I have added 3tbsp of fried fish oil and 3tbsp of gingelly oil.
Pickles need little extra oil. Only then it will taste good. Lets put the flame to medium flame.
By the time the oil becomes hot, in a bowl add 2.5tbsp spicy chilli powder. I am not using Kashmiri chilli pdr.
I have taken 2.5tbsp of spicy chilli pdr, 1/4tsp turmeric pdr, 1/2tsp asafoetida pdr, 1/2tsp fenugreek pdr
Asafoetida or fenugreek pdr shouldnt increase. It will taste bitter.
If you feel anything is less, add what is required. Dont add much of anything in the beginning itself.
I have added little water to it. Mix it well and keep aside. Add 1tsp mustard seeds to the hot oil.
When it begins to splutter add 1/4tsp fenugreek seeds, 2 red chillies and 20 cloves of garlic finely chopped.
I have taken 2 pods and cleaned them. Make sure its on medium flame or it will get burnt soon.
When making pickle, a good amount of garlic is needed. Add a medium sized ginger finely chopped to it.
Little ginger and more of garlic is needed. Next add 15 green chillies finely chopped or slit to two.
You can cut them to big pieces also if you want. I cut them small. Add 3 strands of curry leaves too.
Saute this on medium falme. Its hasnt become crispy yet so saute it for nearly 10 minutes.
If you dont want to add water to this pickle, increase the oil in the pickle. I am adding water now.
I add water to all my pickles. I didnt add water only to my previous mango pickle. Add water wont spoil the pickle.
You just have to store it the proper way. It will last for months in that case.
Now after 10 mts all these have become crispy. Lets reduce the flame and add the masalas we mixed earlier
Make sure to reduce the flame and then add the masala paste. Mix this well till the raw smell has gone.
First saute on low flame. Later on increase the flame slowly. I have sauted this for 5 minutes.
The raw taste has gone. Now add hot water and vinegar. I am adding water here. If you want you can avoid.
I have taken 1 cup vinegar. But I am adding only 1/4 cup now. Shall add extra later on if needed.
If it becomes very sour it wont taste good. Now increase the flame to medium and then add 1.5 glass hot water.
Add 1tsp salt now. Can add later if needed. For people who dont eat fish, you can do it this way.
Add fish only at he end. Then you can know the salt, sour and spice are correct or not.
Those who eat fish can add it in the beginning?
Its better to add it at the end. It will absorb well after all the masala is done. Now the sourness is correct.
I have added 2.5tsp salt to this. Adjust as per your taste. People say I dont mention the amount of salt. So said it.
Let this boil well for 10 minutes and then we shall add the fried fish to it.
Vinegar should boil well else the pickle will get spoilt. Vinegar can be added anytime to increase the sourness
But make sure to boil and cool the vinegar and then add. Now the gravy has boiled for 5 minutes.
Lets add the pieces to this now which is our hero. When you fry it, it becomes very less.
Let the pickle boil well and then we shall keep it aside. Its when it boils the gravy is absorbed by the fish pieces
Now it will absorb as it stays. I boiled the pickle for 10 minutes. I have offed it after that.
You can decide how much gravy you want. Some like pickles with gravy and some like it dry.
If you want it dry you can cook it for a while more. But pickles that you buy have gravy in it. You can adjust it
We have poured some extra oil, thats why its seen like this. After bottling, oil should be seen as a layer on top
Then the pickle wont get spoilt even when you leave it outside. If its very hot, keep it in the fridge.
You can store this for nearly 6 months when kept in the fridge. But fish pickle dont last so long.
Here it gets over fast. Thats it. So adjust the taste as per your taste. Increase the vinegar if you want it more sour
Make sure to boil, cool and then pour. If its less spicy, then add chilli as I mentioned.
We shall transfer this to bottles after it cools down. Avoid plastic bottles and use glass bottles for this.
I shall take pictures after it has cooled down.
I have taken photos and transferred some to this bottle. Rest is there in another bowl.
All of you do try out and dont forget to send me your feedback.
The vinegar and spice gets absorbed into the fish only if its kept for 3-4 days.
If possible, keep it aside for a week. If you are greedy then I cannot say anything.
All of you try it out and send me your feedback.
Until we meet with my next recipe, thank you.
Here one person is eating pickle from the balcony. I kept those chillies for a photo.
I also kept rice for a beauty.
Is the spice and sour perfect?
Jan has said its awesome. So all of you can make it.
You shouldnt tell about the pickle when you make it. Leave it aside for a week and then serve.
Thats when you get the correct pickle taste.
Here when I make chicken pickle, Avi finishes it in 2 days.
Its been many days since I made pickle. Only Jan eats fish pickle.
Athu doesnt like it sour.
The main highlight is fish pieces with the skin.
Its after Jan said, I began adding fish with skin. Only those who eat fish knows all this.
I have never seen it in any pickles that my father makes. Our policy is to do things what others dont do.
