Spicy Tuna Pickle Recipe | Indian Fish Pickle
2024-05-06 • Gopan • Cooking 45 minutes
Ingredients
- Tuna fish pieces 0.5 kg
- Mustard seeds 1 tablespoon
- Fenugreek seeds 1 tablespoon
- Ginger 1 inch
- Garlic 15 cloves
- Green chilies 4 nos
- Chili powder 3 tablespoon
- Fenugreek powder 0.25 tablespoon
- Turmeric powder 0.5 tablespoon
- Asafoetida powder 0.125 teaspoon
- Sesame oil 3 tablespoon
- Curry leaves 1 sprig
- Salt 1 teaspoon
- Vinegar 2 tablespoon
Nutrition
Calories250
Protein25g
Carbohydrates8g
Fats15g
Instructions
- Cut the tuna fish into bite-sized pieces for easy pickling.
- Marinate the tuna with turmeric powder, chili powder, and salt; let it rest for 30 minutes to absorb the flavors.
- Heat oil in a pan and gently fry the marinated fish until lightly cooked. Remove and set aside.
- In the same oil, add mustard seeds and fenugreek seeds. Once they splutter, add fresh curry leaves, crushed ginger, and garlic for a fragrant base.
- Add chopped green chilies and a pinch of salt. Sauté until the ginger and garlic are golden brown and fragrant.
- Combine chili powder, turmeric powder, and fenugreek powder with a little water to create a smooth spice paste.
- Pour the spice paste into the pan and sauté until the oil begins to separate, indicating the spices are cooked.
- Add the fried tuna fish pieces to the pan and mix well, ensuring each piece is coated evenly with the flavorful masala.
- Pour in vinegar and mix thoroughly. Cook for a few minutes until the masala is well absorbed by the tuna.
- Turn off the heat and allow the tuna pickle to cool completely before storing.
- Store the cooled tuna pickle in a clean, dry glass jar for optimal freshness.
