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A very easy to make tasty fish pickle
Published On: 08 May 2006
for more details, click the name of the ingredient
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
Marinate the fillets with 1/4 tsp of chilly powder, turmeric powder, pepper powder and salt.
Shallow fry them in oil.
Mix together the ingredients for the gravy to form a thick paste using 2 tsp of vinegar instead of using water.
Heat oil in a pan.
Splutter mustard seeds.
Add the gravy mix into the pan.
Saute for 4 - 5 mins, until oil separates out.
Add the fried pieces into the gravy and allow it to cool.
After it is cooled, transfer it to a tight jar and add vinegar to it.
:- This pickle is instant to use.
:- It can be stored for 2 to 3 months. :- Any fleshy fish can be used, generally tilopia and salmon fillets are used. You can use even prawns.
Easy to make and yum to eat...thanks Dhanya.Keep posting.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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