Kingfish Pickle
Kingfish, kashmiri chilies and white vinegar deep-fried until golden and spiced with turmeric and cumin for a South Asian pickle.
1 hr 30 min · Serves 10 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 30 min · 90 min total
- medium
- 1
Put the Kingfish slices in a bowl. Add turmeric powder, 1 teaspoons salt and mix well. Marinate the fish in this marinade for 30 minutes.
- 2
Grind the Kashmiri chilli, cloves and cumin seeds to a paste. Put a wok on medium heat on the stove top.
- 3
Pour the masala paste in it and stir-fry/roast the same. Grind it to a powder. Add 2 inch piece of chopped ginger and 4 pods of garlic to it.
- 4
Stir in vinegar and process to get a fine paste. Now, deep fry the marinated fish in the wok till it becomes crisp.
- 5
Cool, remove the side skin and bones and cut the fish into 1/2 inch pcs. Stir fry for 5 minutes.
- 6
Add the ground paste and 2 tbsps. Of salt. Fry for 7 minutes on low flame. Mix in the fish pcs. The pickle is now ready to serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
