A truly delicious and popular Anglo-Indian Pickle. Goes well with Pepper Water and Rice or Dal and Rice.

½ kg good salt fish cut into small bits
3 tablespoons chilly powder
½ teaspoon tumeric powder
1 teaspoon mustard powder
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon fenugreek seeds

Wash the salt fish well and leave to dry for some time. Smear the tumeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.

2 thoughts on “SALT FISH PICKLE”

  1. dear bridget white iam a anglo-indian my self when i saw you were cooking anglo -indianfood i was so glad iam looking for a recipe called saltfish pudda my mum used to make it gosh it was amaising.but mum passed ,my sister has her recipy book ,she want let me copy some of mum;s recipes iwas hoping you would know how to make this anglo-indian saltfish pickle pudda


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