Kingfish Pickle - cooking recipe

Ingredients

1 kg kingfish, thinly sliced and washed well
1 teaspoon turmeric powder
200 g kashmiri chilies
2 tablespoons cumin seeds
5 cloves
15 cloves garlic
50 g fresh ginger, peeled,washed and chopped
1 cup white vinegar
10 green chilies, washed and chopped
20 fresh curry leaves, washed and torn
salt
oil, to fry

Preparation

Put the Kingfish slices in a bowl.
Add turmeric powder, 1 teaspoons salt and mix well.
Marinate the fish in this marinade for 30 minutes.
Grind the Kashmiri chilli, cloves and cumin seeds to a paste.
Put a wok on medium heat on the stove top.
Pour the masala paste in it and stir-fry/roast the same.
Grind it to a powder.
Add 2 inch piece of chopped ginger and 4 pods of garlic to it.
Stir in vinegar and process to get a fine paste.
Now, deep fry the marinated fish in the wok till it becomes crisp.
Cool, remove the side skin and bones and cut the fish into 1/2 inch pcs.
Take 1/2 cup oil (this is the leftover oil that was used for frying the fish), add the chopped green chillies, curry leaves and the chopped ginger and garlic.
Stir fry for 5 minutes.
Add the ground paste and 2 tbsps.
of salt.
Fry for 7 minutes on low flame.
Mix in the fish pcs.
The pickle is now ready to serve.
Note: This pickle can be refrigerated and preserved for atleast 20 days.
Enjoy!