Ingredients:
1. Sardine Fish - 1/2 kg
2. Finely Chopped ginger - 1 1/2 tablespoons
3. Finely Chopped Garlic - 1 1/2 Tablespoons
4. Finely Chopped Green Chillies - 1 1/2 Tablespoons
5. Kashmiri Chilly Powder - 1 1/2 - 2 Tablespoons
6. Turmeric Powder - 1/2 teaspoon
7. Salt as required
8. Vinegar -1 cup
9. Water - 1 Cup
10. Sugar - 1 tsp
11. Curry leaves
12. Fenugreek Powder - 1 teaspoon
13. Sesame Oil - 1/2 cup
Method:
Mix 1/2 teaspoon Chilly Powder, turmeric powder and salt in some vinegar to make a paste. Apply this paste on cleaned cut sardine pieces. Set aside to marinate. If it is kept for sun-drying process for half to one hour it's best.
Boil water and vinegar together and keep aside.
Pour half of the gingelly oil in a well cleaned heavy bottomed vessel. Fry fish pieces in medium fire until all the moisture is vanished. Fish pieces shall not be hard fried. Remove fish pieces from oil. Strain that oil and pour in the vessel again. Add the remaining sesame oil. Add chopped ingredients and curry leaves and saute in medium fire. Fry until moisture went away completely. Shall not change the color. Add Chilly powder. When it's raw smell disappeared add fenugreek powder. Fry in medium flame until an aroma appears.
Add Water-Vinegar mixture into it. Add salt and sugar. Allow to boil well. Add fish pieces and allow to boil for one more minute. Switch off fire and allow the pickle to come into room temperature. Use after 3 days.
Tips:
1. Dont prepare pickles in Aluminum, non-stick or mud vessels. Indolium and Steel vessels are good.
2. Prepare bottles for storing pickles by cleaning them well and keep under sun-rays to dry well. After that, pour some vinegar in them and rotate the bottle so that vinegar reach each and every parts of the bottle.
3. Take pickle in a small bottle from the main bottle for daily use.
4. Dont keep any spoon in the bottle after using the pickle.
5. Pickle in the bottle shall not be touched by hand.
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