| Prep Time | 35 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 2 White Fish Fillets roughly chopped into blocks, approx. 1kg each
- 4 onions sliced into rings
- 500 ml brown vinegar
- 500 ml white vinegar
- 170 ml of water
- 30 gm Sugar
- 50 ml of curry powder
- 15 ml turmeric powder
- 1 tsp cayenne pepper
- 8 leaves lime or lemon leaves
- 2 ml black pepper
- 1 cup apricot jam
For the Batter
- 1 tsp salt
- ½ tsp Pepper
- 1 egg
- 1 cup flour sifted
- 1 cup Milk
- Corn Starch as required
- Oil – For Frying
Ingredients
For the Batter
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Instructions
- Take a large saucepan. Add water, vinegar, curry masala, turmeric powder, cayenne pepper, lime leaves, black pepper, onion rings and apricot jam. Cook the ingredients on a slow flame for about 40 minutes.
- Take a blender and add egg and milk to it. Blend until they are well combined. Then add salt, pepper and flour to the blender and blend until there are no lumps. Let the batter sit for 30 minutes.
- Take corn starch in a plate and roll the fish fillet in it. Then dip the fish in the prepared batter until fully coated. Take a pan and heat oil in it. Add the coated fish and fry it for 2-3 minutes on each side.
- Take a jar for storage and add the fish fillets to it. Then check the sauce. Once it has reduced, pour the sauce over the fish in the jars. Let it cool down and then keep it for refrigeration.
Recipe Notes
Recipe Tip Blend the batter once again before using to coat the fish. This will create some nice air pockets. Share your version of this recipe How do you make pickled fish at home? What are the ingredients you use? Share your version with us! Frequently Asked Questions Can I make this recipe less spicy? Yes. If required you can reduce the amount of masalas to make this recipe less spicy. Can I make this recipe beforehand? Yes. You can make the Pickled Fish 2 or 3 days before consumption so that the fish absorbs all the flavours from the sauce.