Nettoli/ Anchovy/ Smelt/Fish Pickle

Recipe No: 148

Asha, can I make a recipe request?
It's for Fish Pickle. I know the regular recipe, but I'm looking for something similar to what mummy (Valsa) makes. It has a lot of gravy in it, and if I'm not wrong, she grinds garlic, ginger, tomato, and rest of the stuff to get that thick paste.  She and your MIL might have a lot of recipes in common...  Just wondering if yours is something similar?
I've always wanted to ask her, but never happened.

This is a mail that I received a few weeks before from a blog reader which I spied as a relative of my cousin!!! (See I am good at that too!!!) I think this Fish pickle recipe cannot get a better description than what she said. Yes… it is really against all the traditional pickling methods and all those who adore those pickles may raise their eyebrows. But we, including my 7 year old daughter simply adore my Mother In Law's pickle because it has a lot of thick gravy and simply sitting around the dining table licking it after the meal chatting, is something worth cherishing. Well it does have a drawback too…Everyone  will eat it just like other curries...and it will be finished in a jiffy. But I am very good in hiding things around my place. (and so is my husband in finding things that I hide from him!!)

Any way let me come to my recipe; I use the same procedure as that of my Mother in Law . With Anchovies, one may think that it will be full of bones... but believe me you will never hit a bone as it is deep fried well in Oil and I should say it is different and delicious...              

Ingredients         
To marinate                           

• Fish cut into small pieces…1/2 kg (I used Nettoli/ Anchovy. If they are big, cut into small pieces. Any sort of Fish cut into small pieces will work)
• Salt………………………………....1/2 Teaspoon
• Red Chilly Powder…………….1/2 Teaspoon
• Turmeric Powder……………...1/2 Teaspoon

To Saute

• Oil…………………………………..1/2 Cup (Gingelly/ Sesame Oil/ Nallenna is used widely but I used Canola)
• Whole Garlic………………..…..1/3-1/2 Cup (If too big slice them into two)
• Onion chopped finely………...1/2 Cup
• Ginger- Garlic paste…………..2 Tablespoons
• Chopped Tomato……………….1/3 Cup (Optional)
• Red Chilly Powder……..……3-4 Tablespoons (According to your taste, I used 4 Tablespoons of Red Chilly Powder with a less heat)
• Cumin Powder………………....1/2 Teaspoon
• Fenugreek Powder…………....1/3 Teaspoons (Uluva podi)
• Vinegar…………………………….1/2 – 2/3 Cup (Adjust according to your taste)
• Boiled Water………………….…2/3 Cup

Method of Preparation

1. Marinate the Fish pieces with the ingredients mentioned in the ‘to marinate’ section.
2. Heat ½ cup of Oil in a pan and fry the Fish pieces till they are crispy. Do it in two batches.
3. Take the Fish pieces off the Oil and keep them aside till ready to be used.
4. To the rest of the Oil on medium heat, add the  whole Garlic cloves and fry till slightly browned. Take them aside and keep with the fried Fishes
5. To the remaining Oil, add the chopped Onion and saute till nicely browned. (Very important…it should be really brown, but take care not to burn)
6. Add Ginger Garlic paste and saute till the raw smell is gone.
7. Mix in Red Chilly Powder, Cumin Powder and Fenugreek Powder and fry till the raw smell is gone.
8. Add the chopped Tomatoes (if using) and saute till it is really mashed up and Oil starts to separate. (Very important that Oil has to separate.)
9. Add the fried Fishes, Garlic and the Vinegar, boiled Water and Salt; mix well.
10. Let it boil slightly. At this stage Oil will start to float on top. Off the heat and transfer it to a dry sterilized bottle.
11. Once cooled, close it nicely and store in the refrigerator.

Notes:

•  If properly made by sauteing everything well (especially Onion), this pickle won’t go bad at room temperature for 2-3 weeks (if the climate is cool). But if the room temperature is high and you have to open and close the Pickle bottle often, then please do store it in the refrigerator.
• The Pickle becomes thick when it cools down. So if you want more gravy add a bit more of Boiled Water. 
• Use only boiled water to give as much sterilization as possible.
• Even though this Pickle can be eaten on the day it is made, it becomes tastier as it sits.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…