Sri Lankan Kingfish pickle with Tamarind


Ingredients
500 gms kingfish fillet
10 gms salt
5 gsm turmeric powder
½ cup tamarind pulp
¾ malt vinegar
30 gsm coriander seeds or powder
15 gsm sugar
5 gsm ajinomoto
Method
Sprinkle salt on cabbage and keep aside for 30 minutes. Wash well. Mix apple, garlic, spring onion, minced onion, chillie sauce and white vinegar. Keep for a day and season after two days with salt, sugar and ajinomoto.
15 gsm cumin seeds or powder
30 gsm fennel seeds or powder
Chillie powder to taste
Sugar to taste
Oil for frying
Method
Cut fish into bite sized pieces. Rub salt and turmeric powder over. Keep it aside for a 2 or 3 hours.
Fry the marinated fish in hot oil till crisp and brown. Remove and place them on a kitchen towel. Dissolve tamarind pulp in vinegar and pass through a sieve, adding little vinegar if necessary.
In a dry pan, roast coriander, cumin and fennel separately for a few minutes until they smell aromatic and color darkens.
Combine tamarind pulp, chillie, coriander, cumin and fennel powders. Pour over the fish and simmer for a few minutes over low heat. Add sugar and salt to taste. Store in a clean dry bottle. Serve as an accompaniment.

Sri Lankan Kingfish pickle with Tamarind

Sri Lankan Kingfish pickle with Tamarind

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