Chammna Nu Achaar ( Pomfret Pickle ) Recipe
Summary
Ingredients
| 2 large pomfrets cut into small pieces | ||
| 1 bottle sugarcane vinegar 200 gms. jaggery (optional) | ||
| 12 Kashmiri chillies | ||
| 2 pods garlic | ||
| Cumin seeds | 2 Tablespoon | |
| Mustard seeds | 1 Tablespoon | |
| Black peppercorns | 1 Teaspoon | |
| 1 cup fresh cut coriander | ||
| Green chillies | 6 , deseeded | |
| Chilli powder | 1 Tablespoon | |
| 1 teaspoon turmeric powder, salt, oil | ||
Directions
1. Cut each pomfret into small pieces. Wash well, apply salt, turmeric and chilli powder and set aside. Do not use the soft stomach flap portion.
2. Take a frypan and half fill it with oil. Fry the fish pieces in small batches taking care not to bruise them.
3. Grind the masala to a very fine paste with half a cup of vinegar.
4. Heat one and a half cup of oil in a large thick bottomed pan, preferably a langri. Fry the masala well till it is cooked and then add two cups of vinegar and the jaggery and allow to boil for fifteen minutes. When the mixture has cooked and is thick add the fish pieces. Shake the pan from side to side, taste for salt, and remove from the fire. Cool and bottle.
2. Take a frypan and half fill it with oil. Fry the fish pieces in small batches taking care not to bruise them.
3. Grind the masala to a very fine paste with half a cup of vinegar.
4. Heat one and a half cup of oil in a large thick bottomed pan, preferably a langri. Fry the masala well till it is cooked and then add two cups of vinegar and the jaggery and allow to boil for fifteen minutes. When the mixture has cooked and is thick add the fish pieces. Shake the pan from side to side, taste for salt, and remove from the fire. Cool and bottle.
Chef
