Thursday, 23 February 2017

Kachki Maach er Tak Jhal Achaar... (Ganges River Spratt Sour and Spicy Pickle)...



This is a sour and spicy pickle made with very tiny fish found in the stream, river or pond. I absolutely love this pickle and goes well with dal, aloo bhate or borta and hot rice. This is an experiment in my kitchen. 

For the Wet paste
Ingredients 
1 small to medium sized Raw Mango peeled and cut into pieces 
20 Garlic cloves
6 to 8 Green Chillies 
1 medium size Ginger cut into pieces 
3 tbsp Black Mustard seeds 
2 tbsp Coriander seeds
1/2 tsp Turmeric powder 
Salt to taste 

Method 
Add all the above ingredients in to a grinder and add little water to make it into a smooth paste. 

For the  Pickle 
Ingredients 
500 grams Ganges River Spratt washed well and dipped into hot water for few seconds and drained the water out. 
Wet paste 
1 Medium size Ginger cut into strips 
8 Garlic cloves 
4 to 5 Green Chillies slit into 2 
1/2 tsp Panch Phoran 
2 tbsp Vinegar 
1/2 cup Mustard Oil
1 tbsp Mustard Oil 

Method 
Take a wok, add oil and heat it up. Once hot fry the fish till crispy. In the same oil add panch phoran, ginger, garlic and chillies. Sauté it for 2 minutes. Add the wet paste and 2 tbsp water. Stir and cook the paste for 2 minutes. Add the fish, let it cook till the oil starts to separate from the paste. Add the vinegar and 2 tbsp raw mustard oil. Stir and let it cool. Store it in a dry clean bottle and store it in the refrigerator for 6 months.