Topic started by Alrina (@ 219.92.197.49) on Sun Nov 2 06:56:50 EST 2003.
All times in EST +10:30 for IST.

Hi everyone! I really enjoy reading thru this forum.Can any of you give me the recipe for an authentic salt fish pickle? Thanks.

Responses:

• From: Pearl Subramanian (@ 195.94.0.40) on: Thu Nov 6 06:52:52 EST 2003
  
  Salt Fish Pickle (Pada)
  
  1 Kg Kodava/Promfret or 2 doz’s (24 no.’s) of Mackrels; Turmeric Powder 1 tspn; 11/2 kg Oil; Salt to taste.
  
  
  For Grinding:
  75 no.’s or ¼ kg Red Dry Chillies; 2 big whole garlic or 15-18 big size garlic pods; 2” pc ginger 1 tspn Pepper Corns; 1 tspn Jeera Seeds; Vinegar – 2 bottles. Grind to a smooth paste using Vinegar (NO WATER TO BE USED AT ALL).
  
  For slicing:
  125 g of green chillies – washed & finely sliced lengthwise; 15 pods of garlic – peeled & sliced lengthwise. Curry leaves – 2-3 sprigs – for frying & seasoning; Mustard seeds – 1 dessertspoon for seasoning.
  
  Soak & wash the salt fish in 2-3 cups of Vinegar – keep aside. Use a little Turmeric powder & smear the washed fish – fry & remove – leave to cool – remove bones break up into small pieces & keep aside. (If using Salted Mackerels remove heads & fins, then soak & wash, fry, debone break up into small pieces & keep).
  Put a kadai on fire add oil when hot fry the sliced green chillies, garlic & curry leaves – when the green chillies begin to change colour & the garlic is becoming brown add the Mustard seeds – when the mustard seeds crackle add the ground masala paste low heat & fry till oil comes to the surface, add vinegar & salt to taste & mix well let it boil once again till oil comes to the surface, now add the salt fish pcs & mix well leave to cook on low flame for another 10-15 mins(stirring occasionally to avoid burning) till oil comes to the surface – now remove from heat – leave to cool – bottle & keep – use whenever required.
  
  

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