Thursday, June 18, 2009

Dry Fish Pickle

This is a simple and easy to make pickle which can be tried by everyone and the ingredients are those which are easily available in every household.
Dry fish without salt - 250gm
Chilly powder-4 to 5 tbsp
Turmeric Powder - 1tbsp
Ginger - 100gm
Garlic - 15 pods (big size)
Green Chilly - 12 no's
Kas Kas - 50gms (soaked in water)
Vinegar - 2 cups
Oil - As per requirement.
Salt - If required

Clean the fish and wash thoroughly in water now mix some chilly powder, turmeric powder, and salt. Now heat oil in a pan and fry the fish litttle by little until deep fry. During this time cut the chilly, ginger and garlic into small slices and keep aside. Once the fish is fried and removed from pan, add the green chilly, ginger and garlic to the oil and keep on stirring until it turns golden and brown, now add chilly powder as per the requirement or taste and simmmer the gas and keep on stirring making sure it does not get burned, also add the soaked and pasted kas kas to this and sitr for some time (kas kas is added to make the pickle thick) and then finally add the vinegar. Now remove the pan from heat and keep aside until it cools down and can be moved to a tight container and kept aside until the fish, ginger, garlic and green chilly gets soaked in vinegar.

Once it is ready you can have it with rice or even with roti......

Why dont u try this because this is something very yummy hmmmmmmmmmm....... and an old recipe of my mom.


About Me and My Kitchen

When I was a kid I remember when my mom had gone out I used to skip into the kitchen secretly and experiment what ever I could. One day I remember having prepared meat Puff and can you imagine a dog that does not eat something made with meat yes our Jimmy did so. I would have stopped experimenting at that time if it was not for my younger sister who ate the puffs and said "good, you could make it a bit more better. She was always like that though I knew I was a bad cook, she always used to taste what ever I prepared and encouraged me in preparing more and more.

Thus after many years, I cannot say I am an expert cook but my hubby especially encourages me to prepare more and more. But he always says rather than Naadan( local or common) food I am good in preparing some chinese or some continental food. So my experiments were more in that rather than the naadan food, may be because I am fond of that. Now my inspiration and support for cooking is my son who is my greatest fan and encourages me to try out variety..

So lets start of with some naadan food which I prepare and then later go into my experiments I think that would be much better.........