Hello everyone .
Welcome to Gray part .
Today we are making a special seafood pickle recipe .
This goes really well with white rice , plain rice or any type of pro .
So let's see how to make this fish pickle for this recipe .
I have used around 2 50 g of swordfish and cut that into cubes like this .
Now add in some salt , red chili powder , turmeric powder and mix it really well and keep it aside for two hours after that heat some vegetable oil in a pan and fry all the marinated fish pieces as we're gonna store this pickle for a longer period .
We have to fry the fish really well .
Once it is fried , keep it aside .
Now into another pan heat , some sesame oil .
You can also use mustard oil , add in some mustard seeds .
First time I had tried in mustard oil and it taste really superb .
Add in some seeds , curry leaves and whole red chilies , sort it for a couple of seconds , then added ginger and garlic .
Saute it and you have to fry it till all the water content is gone .
It will take a couple of minutes in between .
Add an A , I never use the powder as instead I buy the bar , then fry it in oil and make it into a powder which has more flavor than the powdered one .
Now , a ginger and garlic is also fried .
Well , now add in turmeric powder and saute it for a couple of seconds , added red chili powder .
It again .
Now you have to add in vinegar .
You can use white vinegar here , I've used natural coconut vinegar .
Now , add in all the fried fish pieces and mix it really well and you have to cook this for a couple of minutes until all the fish pieces are well coated and absorbed all the masal in it .
Check the salt and add more salt if required as it is a pickle , it needs more quantity of salt and oil than the regular fish recipes .
Now , our fish pickle is ready .
This fish pickle start is really delicious .
Only after 24 hours , we can store this fish pickle outside for 23 days until all the fish has absorbed the masala and salt .
Then you can transfer it to the refrigerator as we have not added any preservatives in this pickle .
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