Yay!! 200 followers....thankyou all for the support and for the inspirations.
We abstain from fish and meat during lent......until Easter. I made this fish pickle a few days ago and could not post it right away. Fish pickle is something which amma used to make right from as long as I can remember. She used to send it to my hostel, and I remember my friends used to devour it right from the old Horlicks bottle and they used to spread it on bread slices.....one bottle will be over by 10 min...
Fish pickle can be made with sardine, butter fish (moda), seer fish, prawns, anchovies, promphret....except mackerel. Fish has to be marinated with red chilly powder, salt, and pepper powder; then deep fried preferably in gingelly oil; why the frying???..well it is to remove any moisture in the fish....so we need to fry the fish till it is very crispy....I love adding lots of garlic in my pickle, someone once told me that garlic is good for cholesterol so I add a bit too much, if you are not that garlicy you can reduce it by half, and oh! let me remind you again that I use Kashmiri red chilly powder, it has very little heat but very vibrant colour. I do not buy red chilly powder from store....I buy whole red chilly and and sun dry it for one day and give it to the local mill to powder it.If you are using ordinary red chilly powder, reduce by half of the given measurement.
Marinate them with 1 tsp red chilly powder, (remember I use Kashmiri chilly powder and it does not have much heat, if using ordinary chilly powder reduce by half and I guess you have to use a bit of red colour also) 1/2 tsp pepper powder, 1/4 tsp turmeric powder, and salt.
Keep aside for 15 min.
Meanwhile lets move on to the other ingredients.