Surmai / Visonu / King Fish Pickle

Surmai (Visonu) Fish Pickle

Recipe Credit goes to my friend Nutan Shenoy-Kini

For 1 kg boneless Surmai / Visonu fish : Pepper powder  1 tsp Turmeric powder 1 tsp Salt 1 tsp Oil as required, Mustard seeds 2 tsp Sliced ginger 2 tsp Chopped onion 1 cup Garlic cloves 4 tsp (chopped) Vinegar 1/2 cup Sugar 1 tsp Salt as required 

Grind to a paste : Chilly powder 1/4 cup Kashmiri chilly powder 1 tbsp Ginger (sliced) 1/4 cup Mustard seeds 1 tsp Methi seeds 1/2 tsp Vinegar 1/4 cup 

Cut fish into boneless bits. Wash clean and marinate with salt, pepper and turmeric. Deep fry fish pieces n drain on tissue. In the oil in which the fish was fried, fry mustard seeds, onion, ginger and garlic, one by one. Brown onions well. Add ground paste and fry over low flame till the mixture leaves the sides of the pan. Add vinegar, salt and sugar and mix well. Let it boil once. Remove from fire. Add fish into gravy when its warm. Mix well. Let cool. Store in air-tight bottles. 

Note : The only Changes i made was i Used Whole Kashmiri Red chillies while grinding and added a few curry leaves after frying the onion to brown.

This pickle can be prepared with any boneless fish like Rawas, Prawns etc.