Showing posts with label Ganges River Spratt. Show all posts
Showing posts with label Ganges River Spratt. Show all posts

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
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 

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

For the  Pickle 
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 

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.