Ingredients

To marinate fish

• 1.5kg fish
• 2 tbsp kashmiri chilli powder
• 1 1/2 tsp turmeric powder
• 1 tsp pepper powder
• 1/4 tsp fenugreek powder
• 1/4 tsp asafoetida
• Handful of curry leaves
• 2 tbsp gingelly oil
• Salt to taste

For the pickle masala

• 3 tsp mustard seeds
• 60g garlic
• 30g ginger
• 2 tsp ginger garlic paste
• 8 tbsp + 1 tsp kashmiri chilli powder
• 1 tsp turmeric powder
• 1/2 tsp asafoetida
• 1/2 tsp fenugreek powder
• 2 cups malt vinegar
• Curry leaves
• Salt to taste
• Gingelly oil

Method

1) Take 2 tbsp kashmiri chilli powder, 1 1/2 tsp turmeric powder, 1 tsp pepper powder, 1/4 tsp fenugreek powder, 1/4 tsp asafoetida, handful of curry leaves, 2 tbsp gingelly oil and salt to taste in a large bowl. Mix well.

2) Add 1.5 kg fish(cut into small pieces). Coat the fish with the prepared masala and let it rest for an hour. (You can use any kind of fleshy fish like tuna, king fish, etc., even anchovies are good for pickling)

3) Heat enough gingelly oil in a pan. Once the oil is hot, add few curry leaves into it. Then fry the fish until it is golden brown. (Do not fry it for too long as it makes the fish tough.) Keep it aside.

4) Add 60g of garlic cloves into the same oil and fry for a minute. Then add 30g ginger and let it fry until slightly brown. Remove ginger and garlic from the heat.

5) Drain the oil into a bowl( which will be used later) and wipe of the pan with a clean tissue.

6) Heat 6-8 tbsp of gingelly oil in the same pan. Add 1 tsp mustard seeds. When it stops spluttering add few curry leaves.

7) Reduce the heat to medium. Add 1/2 tsp fenugreek powder, 1/2 tsp asafoetida, 1 tsp turmeric powder and 2 tsp ginger garlic paste. Fry until the ginger and garlic turns light brown.

8) Mix 8 tbsp kashmiri chilli powder( or as per your heat level) with 1/2 cup of malt vinegar in a bowl.

9) Add this paste into the pan and mix well. Add the oil which is used to fry the fish into it. Stir will and fry until the raw smell is gone.

10) Add 1 1/2 malt vinegar, salt to taste and bring it to boil. Add the fried fish, ginger and garlic. Mix well and let it cook for 5 minutes.

11) Remove from heat. When it is slightly cooled down, transfer to clean jars.

12) Heat enough gingelly oil in a pan. Add 2 tsp mustard seeds. Once it stops spluttering, turn off the heat and add 1 tsp kashmiri chilli powder. Allow it to cool slightly.

13) Scoop this oil on top of each jars.(You should see the oil on top as it will prevent fungus.)

14) Keep refrigerated for longer shelf life.