Saturday, December 6, 2014

Tuna pickle


Winter is in full force and Christmas is also here.  Its time to get prepared for perfect Christmas dinner.OK lets starts with this Spicy tuna pickle...
 I have tried this pickle quite a few times and it has been very popular in my family and is prepared during almost all occasions mostly to serve along with rice and dal. At the end of the meal, almost everyone will be seen licking their fingers and requesting for more.I got the recipe from my Blogger friend Nutan kini. This pickle is a  perfect balance of Hot,sweet and sour and i am sure all these flavors will dance in your mouth and will tickle your taste bud.
I have added quite a bit more chilly powder and green chillies than called for in the recipe to suit my family.


  1. For 1 kg boneless Tuna fish :
  2. 2tsp Pepper Powder
  3. 2tsp Turmeric powder
  4. Salt to taste
  5. 1/2 liter sunflower oil
  6. 2tsp Mustard seeds
  7. 2 spring curry leaves
  8. 3Tsp Sliced ginger 
  9. 3-4 Onion (Medium) Chopped
  10. 1 whole Garlic bulb (peel and chopped)
  11. 10 Green chillies ,slit length wise
  12. 1 cup Vinegar
  13. 2tsp Sugar
  14. Salt to taste

Grind to a paste :

  1. Spicy Chilly powder - 1/2-3/4 cup
  2. Kashmiri chilly pwdr - 2 tbsp
  3. Ginger (sliced) - 1/4 cup
  4. Mustard seeds - 1 tsp
  5. Methi seeds - 1 tsp
  6. Vinegar - 1cup

Method ;

  • Cut the fish into boneless bits. Wash, clean and marinate with salt, pepper & turmeric powder. 
  • Heat oil in a kadai or in a deep pan. Now deep fry fish pieces on medium flame till golden brown and take it out on to a plate.
  • Now prepare the pickle masala in the same oil in which the fish was fried. Add mustard seeds, curry leaves,onion, green chillies, ginger & garlic one-by-one and saute till the onions turns to golden colour.
  • Add ground chilly paste and fry over low flame till the mixture leaves the sides of the pan.
  • Add vinegar, salt and sugar and mix it well.
  • Let it boil once. Now remove from fire.
  • Add fish into gravy when its warm. Mix it well.
  • Now let it cool completely. Store in air-tight bottles.
  1. Be careful when pickling, no water should come in contact and the fish should be fried thoroughly and bottle should be sun dried and clean and use only hot oil.
  2. This pickle should keep for more than a week at room temperature or you can put them in the fridge to be on the safer side and it will keep for worries. I hope this helps.
  3.  You can use any type of boneless fish or fillet for making this pickle.

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