A very useful pickle which is also nutritious.

Ingredients

• Fish fillet - 1kg

• Onion - 1.5kg

• Garlic - 200gm

• Ginger - 100gm

• Green chillies - 15 nos

• Turmeric - 1tsp

• Pepper powder - 2 tbsp

• Chilli powder - 3 tbsp

• Coriander Powder - 6 tbsp

• Fenugreek powder - 1 tsp

• White vinegar - 1 litre

• Salt

• Coconut or vegetable oil- 2 cups

Preparation
Cut the fish into half inch cubes. Marinate the fish in turmeric, a little chilli powder and salt. Keep aside. Chop the onions into thin slices. Grate the garlic and ginger. Slit the green chillies. Fry the onions in oil till brown and crisp. Remove into a dry vessel. Fry the ginger, garlic and green chillies till no water and keep aside. Medium fry the fish pieces and keep aside. To the rest of the oil add the chilli powder, coriander powder, pepper powder and fry till crisp. Add the fried onions, ginger, garlic and chillies and mix well. Add vinegar to the mixture and bring to a boil on a slow flame. Add enough salt. Add the fish pieces and stir carefully so that the pieces do not break. Boil till the mixture starts to thicken. Off the gas. Add the fenugreek powder and keep covered on the hot stove. Check the spices and salt and add if required. When it is cooled down, transfer to dry glass jars. Add 2 or 3 crushed garlic cloves on top and cover with an airtight lid. Keep in a cool dark place for a week. Then transfer to a refrigerator. Before using, take the required quantity in a dry glass container and keep at room temperature for half an hour.