Tuesday, October 5, 2010

Salted Fish Pickle

Where am I right now? Opps!! Sorry guys, been  busy until I'm really blur what's going on right now. Oh-okay, the picture is getting clearer, right now, I am in front of the laptop, trying to figure out what should the recipe be. Any particular recipe you want nava k to share? Anything at all? I actually won't mind, no qualms, don't shy away from asking. From me to you is always a sheer pleasure. Think about it, how about for the time being we settle for this Salted Fish Pickle? Walla!! My all time fav, in fact, a few pieces of fried salted fish can wriggle my tastebuds, because, I simply adore anything salty. I do. This salted fish dish is gonna wriggle your hunger too, either as a side or an accompaniment for rice. We begin at the same tip, we fry the salted fish, thereafter tip it into a spicy, mildly sweet and mildly sour vinaigrette. The beauty of this salted fish pickle is that you can make ahead, cool it down, bottle up and store in the fridge. Alright people. I'll be back soon.

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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