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Fish / Prawns / Beef / Mutton Pickle
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Author: Teena Agnel
Ingredients
  • 500 grams beef / fish / mutton cut into 1/4 - 1/2 inch pieces
  • MARINADE
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon turmeric powder
  • 2 teaspoons red chilly powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon pepper powder
  • 1 teaspoon ginger garlic paste
  • OTHER Please refer notes for the quantity
  • 1 + 1/2 + 1/4 cups oil
  • 1 teaspoon mustard seeds
  • 3/4 cup garlic cloves
  • 1/8 cup ginger thinly sliced
  • 1/8 cup green chillies
  • 2-3 tablespoons red chilly powder
  • 1/4 teaspoon methi / fenugreek powder
  • 1/4 teaspoon asafoetida
  • 1 teaspoons salt or to taste
  • 1/8 cup + 2 tablespoon of vinegar or to taste
Instructions
  1. Add the marinade to the beef / mutton / fish pieces and keep aside for 30 minutes to an hour.
  2. Deep fry the marinated pieces in above mentioned oil on medium heat till cooked. Keep aside. (It takes about 10 minutes for the meat to cook. You will be reusing the same oil later).
  3. Once the frying is done, add mustard seeds to the same oil. Once it cracks, add garlic cloves + ginger + green chillies till its just cooked.
  4. Turn off the heat and add red chilly powder + methi powder + asafoetida and mix till the raw smell of the spices disappear. Add the fried pieces + salt + vinegar and mix again. (Taste and adjust the salt and vinegar as needed)
  5. When this sits for a while the oil and spices are soaked into the fried meat.
  6. Once it cools, transfer into a glass jar and refrigerate. Use as needed.
  7. Stored in the refrigerator and with enough oil it stays good upto few months.
Recipe Notes

You can use more or less garlic or green chillies as needed.

I like to use a mix of hot chilly powder and paprika for color.

You can also use fish with bones.