Ingredients

Netholi fish – 1 kg

Turmeric powder – 1 & 1/2 teaspoon

Chilli powder – 1 tablespoon

Salt to taste

Garlic – 200 grams ( 2 handful )

Ginger- 150 grams

Green chilli – 10

Curry leaves – one handful

Salt to taste

Turmeric powder- -2 teaspoons

Chillli powder – 3 tablespoons

Vinegar – 1 cup

Water – 1 cup

Fenugreek powder ( fried) – 1 teaspoon

Asafoetida powder – 1 teaspoon

Gingelly oil – 1 cup

Mustard seed – 1 tablespoon

Dried chilli – 3

Preparation

After clean the fish, marinate it with turmeric, salt and chilly powder, then rest it for 1 hour. After that fry it well and keep aside.Heat gingely oil in a pan, add mustard, let it pop, next add dry red chilly, ginger,garlic and curry leaves, saute all well, then low the flame and add masalas, mix it well, now add water, salt and vinegar, boil it well, then add fried fish, mix it well, then turn off flame and allow it to cool, now store it in air tight container.

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Ingredients

prawns(marinate with salt, turmeric and chilly powder)

ginger-large piece

garlic-2 handful

curry leaves

green chilly-5-8

sesame oil

salt

chilly powder-2 tsp

turmeric-1/2 tsp

vinegar-1/4 cup

hot water-1/4 cup

Preparation

Heat oil in a pan, add marinated prawns, fry it well, then transfer it to a plate. Add curry leaves, garlic and ginger to the same pan, fry it well, add salt and masalas, mix well, then pour vinegar and hot water, boil it well, next add fried prawns, mix with masala well, then turn off flame. Once the heat is gone completely, keep it in air tight jar.

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Ingredients

Garlic – ½ kg

2 Kashmiri chilli and 2 red chilli paste – 3 tbsp

Green chilli

Ginger

Fenugreek powder (roasted) – 1 tsp

Mustard powder (grinded) – 2 tbsp

Turmeric powder – ¼ tsp

Lemon juice – ½ cup

Asafoetida – ¼ tsp

Sesame Oil – 3 tbsp

Salt as required

Sugar/Grated Jaggery – 2 tbsp

Curry leaves – 4 sprig

Mustard seeds

Method

Heat a kadai and pour some oil. Once heated, add green chilli (chopped), ginger (chopped) and curry leaves and sauté till the raw smell is gone. Then add turmeric powder and mix well. Then add the chilli paste and sauté well. After, add fenugreek powder and mustard powder and mix well. Then pour the lemon juice. Add salt as required. Then add ¼ hot water into the pickle mix. Then add asafoetida powder and mix well. Add little sugar/jaggery to balance salt and spices and mix well. Then add the garlic and mix very well. After the pickle starts boiling, off the gas and let it to cool and then transfer it into a glass jar. (For tempering) Heat a small pan and add some oil. Then splutter mustard seeds. Then add it to the pickle. Tasty garlic pickle is ready. Let it to set at least for 1 or 2 weeks and then have the pickle.

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