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Fish Pada मछली पाद (Fish Pickle from East Indian community)

Fish Pada मछली पाद (Fish Pickle from East Indian community)

Name: Fish Pada मछली पाद (Fish Pickle from East Indian community)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 large jar
Cuisine: Indian
Ingredients: black pomfret; King fish; toddy vinegar

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Prep Time: 10 minutes Cook Time: 10 minutes

Total Time 20 minutes

Servings: 1 large jar

Cuisine: Indian

Fish Pada मछली पाद (Fish Pickle from East Indian community) Recipe - Ranveer Brar

Ingredients

500 gms Fish (Kingfish, Pomfret or Halwa), cleaned and cut into slices horizontally

12 Green chillies, sliced lengthwise (hari mirch)

2 tbsp Ginger, chopped (adrak)

3 tbsp Garlic, sliced

3 tbsp Red chilli powder (lal mirch powder)

1 tbsp Turmeric powder (haldi)

1 tbsp Cumin powder (jeera powder).

1 tsp Mustard powder (rai powder)

2 cups Toddy vinegar

½ l Oil for frying fish

Process

In a little vinegar mixed with water boil the sliced green chillies, garlic and ginger. Keep aside to cool.
Apply salt and turmeric to the fish and leave for 30 minutes.
When done, pat dry thoroughly with kitchen paper.
Heat oil in a pan and deep fry fish till just slightly crisp.
Remove and place on kitchen paper to remove drain of excess oil.
Lower flame and in the same oil add the powdered spices with a little of the vinegar and fry on slow flame till mixture is aromatic, the paste leaves the sides of the vessel and the oil separates.
Add remaining vinegar sliced chillies, garlic and ginger along with the slices of fish.
Mix well gently so fish does not break. Take off flame and allow to cool.
When cool place in a sterilized clean dry glass jar. The pickle will we ready for consumption in 1 – 2 days.
Store in the refrigerator and use as required. Lasts upto 6 months