VANJARA MEEN PICKLE

VANJARA aka Neimeen MEEN PICKLE

Ingredients:

500 grms vanjanai meen ( cut into cubes )
¼ tsp turmeric powder
1 tsp of chillie powder
Salt
Oil for frying

3 tbs of gingelly oil
15 pips of garlic (sliced into halves)
1 ½ inches of ginger ( thinly sliced into julienne )
2 sprigs curry leaves

1 tsp mustard seeds
1 tsp ginger paste
1 tsp garlic paste
2 green chillies slit (optional )

2 tbs chillie powder (more if you like )
½ tsp fenugreek powder
½ cup vinegar
Salt

Method:
Clean the fish cubes, remove excess water with kitchen towel.
Add in the turmeric powder, chillie powder, salt.
Marinate for about 20 minutes.
Deep fry them, not over cooked, remove and keep aside.

Heat a wok with 1 tbs of gingelly oil.
Shallow fry the ginger, garlic and curry leaves.
Remove and keep aside.

Now heat the 2 tbs of oil, add in the mustard seeds.
Add in the ginger garlic paste.
Also the green chillies, cook till the raw taste is gone.
Remove from the heat. add in the fried, ginger garlic,
curry leaves, also the chillie powder and fenugreek powder.
Add in the fried fish, salt and vinegar.
Mix well, put the pot on the stove again.
Heat through well. Sprinkle little boiling water if needed.
Let it boil once if adding water.

Let it cool well before storing in an airtight container.
Use it after a week for the flavours to set.
Refrigerate if you want to keep for long time.