Tuna-1kg,cut into small pieces
Garlic-1pod,chop each clove into 4 pieces
Curry leaves-a handful
Gambojee seeds-5 to 6 pieces(optional)
Coat the tuna pieces with 1tbsp of chilli,1tbsp of salt and turmeric powder.Let it marinate for 30 mins.Heat the oil and deep fry the fish pieces on a moderate flame until it is brown in colour(each batch needs 10 mins).Remove the fish and in the same oil,splutter the mustards then add the fenugreek seeds followed by ginger,garlic and curry leaves.Let it cook for 2 to 3 mins.Now add the remaining chilli powder,salt asafoetida and gambojee seeds.Roast it for a minute.Add the fish pieces and the vinegar.Sitch off the flame.Coat it well.
Store in an airtight jar.
*The pickle tastes well the next day.
*It stays for a week or 2(See that oil is on top by inverting the bottles for 2 to 3 hours everyday).If refrigerated stays for 2 to 3 months.
*I normally use tuna or king fish.Today I read a post by Nisa Homey who made pickled sardines.So thats on my list.