Tuesday, October 5, 2010

Salted Fish Pickle

My all time fav, I am contented with some fried salted fish as an accompaniment to rice and other side dishes. Salted fish by the by is great just fried or you can make this pickle way ahead, store in the fridge and have a little at a time.  The salty-spicy-tangy flavours of this pickle - ah, just so good.

100g salt fish (thread fin) - soak for 10-15mins, cut into small pieces, deep fry and keep aside.  

Other ingredients:
1 medium size onion
2 green chillies
3-4 birds eye chillies (optional)
1 inch ginger
5 cloves garlic
** these ingredients to be chopped or thinly sliced. 

4 tbsp apple cider or white vinegar (more or less) 
1 1/2 tbsp brown or sugar 
1 1/2 tsp turmeric/kunyit powder (more or less)
3 tbsp oil
1/4 cup water
Salt - as needed 

When oil is heated, put in all the chopped/sliced ingredients.
Stir for 1-2 mins. 
Add turmeric powder.
Stir well and combine in vinegar, sugar and water. 
Let it simmer to a boiling point. 
Add fried salted fish. 
Stir together and remove from heat.  
Keep aside so that the vinegrette is totally absorbed before storing in the fridge. 

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