A Trypical Anglo-Indian Pickle. Very easy to prepare and takes awesome!!!!
½ kg good salt fish cut into small bits (without the bone)
3 tablespoons chilly powder
½ teaspoon tumeric powder
1 teaspoon mustard seeds powdered
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon fenugreek seeds powdered
Wash the salt fish well and leave to dry for some time. Smear the tumeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.
This recipe is featured in my book FLAVOURS OF THE PAST