|Kezhanga Meen (Smelt) Pickle|
Kezhanga Meen Urugai / Smelt Fish Pickle is very tasty but you definitely need patience to remove the center bone of fish and cut the slices. You need to clean it carefully. You can also use eral(prawns) or vanjaram(king fish) to prepare this pickle. These two wont take much time to clean. You can serve this pickle with roti or any rice variety. Lets check the recipe,
|Kezhanga Meen Pickle / Fish Pickle (Old Picture)|
Yields 1 and 1/2 cup Pickle
Preparation time : 30 mins
Cooking time : 30 mins
- 1 kg Kezhanga Meen (Smelt) – big size
- lemon sized tamarind ball – soaked in 1 cup water for 30 mins
- 2 tbsp ginger-garlic paste
- salt to taste
- 2 tsp red chilli powder – according to your taste
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp mustard seeds
- 4-5 tbsp oil
- Clean the fish. Cut the head and tail part of fish. You can use those pieces later for preparing fry or curry. Cut the fish into two halves carefully & remove the center bone.
- Cut the slices into small pieces. Heat oil in a non-stick pan or kadhai and fry the pieces till it turns golden brown. Remove the pieces and preserve the oil for preparing pickle.
- Take the tamarind soaked water and squeeze out the pulp. Discard the waste and filter the tamarind squeezed water. Mix red chilli powder, turmeric powder and salt. Keep it aside.
- Fry the cumin seeds and fenugreek seeds for few seconds and grind them together in a mixie.
- Heat the preserved oil and temper mustard seeds. Add ginger-garlic paste and ground powder. Pour tamarind water and let it boil for 10 mins. Add fried fish pieces and let it cook on low flame till oil separates (which may take more than 30 mins).
- Let the pickle cool down and fill it in airtight container. If refrigerated you can use it for more than 2 weeks.
- Use Big sized Smelt Fish since it would be difficult to remove the center bone of smaller fish.
- You can follow the same method to prepare Prawn Pickle, Chicken Pickle, Mutton Pickle or any other Bone-less Fish Pickle.
- You can store this pickle in refrigerator for more than 2 weeks.
- The chili powder that i have used here doesn’t give good red color.