TUNA PICKLE
Ingredients :
Tuna steak- 500 gms, cut into bite size chunks
To marinate :
Pepper powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt- t0 taste
Fresh garlic- 10 to 15 pods, peeled and chopped
Fresh ginger- 2 inch piece, sliced lengthwise
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Curry leaves- 2 sprigs
Kashmiri chilli powder- 1 tbsp
Fenugreek powder- 1/4 tsp
White wine vinegar- a lil less than 1/4 cup or add according to your taste
Mustard seeds- 1 tsp
Oil- enough for deep frying
Salt- to taste
METHOD :
Marinate the fish pieces with pepper powder, turmeric powder and salt and keep aside for atleast 30 minutes.
Heat oil in a deep pan and fry the marinated fish pieces.
Drain on kitchen towels. Keep aside.
Pour some of the left over oil from frying into another pan and fry the ginger and garlic slices and the curry leaves and saute till nice and fragrant.Keep aside
In the same oil (add more if required), splutter mustard seeds.
Add the ginger garlic paste and sauté till the raw smell dies.
Add the chilli powder and fenugreek powder and mix well.
Throw in the fried ginger, garlic, curry leaves and fish.
Mix them all together and check for salt spice etc.
Add the vinegar, bring to a boil and take it off the flame.
After it cools down completely, store in an air tight container.
Notes :
Add some vinegar and add hot water for more gravy.
Should stay well although a week or two later.
Source : mykitchenanticsatblogspotdotcom
