Dry Bombil Pickle

Ingredients

Method

1. 1

   Clean and cut the fish

   Snip off the fins and tails of the dried Bombil using kitchen shears. Cut each fish into 1-inch pieces and wash them quickly in cold water to remove salt and grit. Pat them extremely dry with a kitchen towel; any moisture left will cause the pickle to spoil prematurely.

2. 2

   Initial sauté

   Heat 2 tablespoons of mustard oil in a heavy-bottomed pan until it reaches its smoking point. Lower the heat and fry the dried fish pieces for 5-7 minutes until they turn crisp and golden brown. Remove the fish and set aside on a plate, leaving the flavored oil in the pan.

3. 3

   Prepare the spice paste

   In a small bowl, mix the Kashmiri red chili powder and turmeric with 2 tablespoons of the vinegar. Stir until it forms a smooth, thick paste. This prevents the dry spices from burning when they hit the hot oil later in the process.

4. 4

   Temper the aromatics

   Add the remaining mustard oil to the pan and heat over medium flame. Add mustard seeds and fenugreek seeds; once the mustard seeds pop, add the hing. Immediately add the sliced garlic and julienned ginger, sautéing for 3-4 minutes until the garlic turns a pale golden straw color.

5. 5

   Cook the masala base

   Reduce heat to low and add the chili-vinegar paste to the aromatics. Cook for 4-5 minutes, stirring constantly, until the oil starts to separate from the sides of the masala. The color should be a deep, vibrant crimson and the raw smell of the chili must disappear.

6. 6

   Integrate the fish

   Add the fried Bombil pieces back into the pan along with the salt. Toss thoroughly to ensure every piece of fish is coated in the thick spice paste. Maintain low heat for 2 minutes to allow the spices to penetrate the tough fibers of the dried fish.

7. 7

   Vinegar reduction

   Pour in the remaining vinegar. Let the mixture simmer on low for another 5 minutes. The vinegar acts as a preservative and provides the necessary tang to balance the heat; look for the oil to rise to the top of the mixture.

8. 8

   Cooling and curing

   Turn off the heat and let the pickle cool completely in the pan. The fish will continue to absorb the oils as it cools. Once at room temperature, the texture should be thick and the fish pieces should feel firm but slightly yielding.

9. 9

   Bottling

   Transfer to a sterilized glass jar, ensuring a layer of oil covers the top. This oil seal is crucial for shelf life. Let the pickle mature for at least 48 hours before consuming to allow the flavors to mellow and harmonize.