Bhing Roe Pickle Recipe

Bhing Roe Pickle picture




 Double bhing fish roes12
 Kashmiri red chillies250 Gram
 Cumin seeds150 Gram
 Coriander seeds150 Gram
 Black peppercorns1 Tablespoon
 Garlic150 Gram
 Mustard seeds100 Gram
 Red chili powder50 Gram
 Jiggery1 1⁄2 Kilogram
 Turmeric powder2 Tablespoon
 Strong sugarcane vinegar20 Ounce
 Salt1 Teaspoon
 Sesame seed oil1 Cup (16 tbs)


1. Soak the chillies in two cups of vinegar. Grate the jaggery and allow to soak in half a bottle of vinegar.
2. Grind the red chillies, cumin seeds, mustard seeds, coriander seeds, black peppercorns and garlic in the vinegar in which the chillies were soaked.
3. Wash the fish roes in water, then in vinegar. Apply turmeric and salt and boil whole in half bottle vinegar. Cool and cut each roe into four to six pieces.
4. Heat two cups of til oil in a wide mouthed, flat langri. Allow to heat, not smoke and add the ground masala and fry till red. Add the grated jaggery with the vinegar in which it was soaked and the chilli powder and mix well. Allow to simmer for ten minutes before adding the fish roes. Taste for salt. Shake the pan from side to side and allow to cook for a further ten minutes. Cool. Bottle in airtight jars. This pickle can be eaten immediately.