Chutneys, Pickles and Relishes Recipes - Spicy Pickled Fish

Ingredients

• 900g/2 lb white fish fillets, diced

• 5ml/1 tsp salt

• 1.2l/2 pts gingelly oil

• 50g/2 oz dried red chilies

• 50g/2 oz coriander (cilantro) seeds

• 12 peppercorns

• 5ml/1 tsp cumin seeds

• 2 bulbs garlic

• 10cm/4 in ginger root

• 7.5ml/1 1/2 tsp ground turmeric

• 900ml/1 1/2 pts wine vinegar

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Method:

1. Sprinkle the fish with salt. Heat 300ml/1/2 pt/1 1/4 cups of oil and fry the fish until crisp and dry. Set aside.

2. Heat 15ml/ tbsp of oil and fry the chilies, coriander, peppercorns and cumin seeds until browned. Grind together the garlic, ginger, turmeric and a little wine vinegar to a fine paste.

3. Heat the remaining oil and fry the paste and ground spices until dry. Add the wine vinegar and mix well. Simmer until the mixture thickens. Leave to cool. Stir in the fish pieces then store in airtight jars.