Ingredients
500
gms kingfish fillet
10
gms salt
5
gsm turmeric powder
½
cup tamarind pulp
¾
malt vinegar
30
gsm coriander seeds or powder
15
gsm sugar
5
gsm ajinomoto
Method
Sprinkle
salt on cabbage and keep aside for 30 minutes. Wash well. Mix apple, garlic,
spring onion, minced onion, chillie sauce and white vinegar. Keep for a day and
season after two days with salt, sugar and ajinomoto.
15
gsm cumin seeds or powder
30
gsm fennel seeds or powder
Chillie
powder to taste
Sugar
to taste
Oil
for frying
Method
Cut
fish into bite sized pieces. Rub salt and turmeric powder over. Keep it aside
for a 2 or 3 hours.
Fry
the marinated fish in hot oil till crisp and brown. Remove and place them on a
kitchen towel. Dissolve tamarind pulp in vinegar and pass through a sieve,
adding little vinegar if necessary.
In
a dry pan, roast coriander, cumin and fennel separately for a few minutes until
they smell aromatic and color darkens.
Combine
tamarind pulp, chillie, coriander, cumin and fennel powders. Pour over the fish
and simmer for a few minutes over low heat. Add sugar and salt to taste. Store
in a clean dry bottle. Serve as an accompaniment.
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| Sri Lankan Kingfish pickle with Tamarind |
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| Sri Lankan Kingfish pickle with Tamarind |
