Pickling of food items is nothing new and when it comes to India, we simply how to pickle everything, be it any vegetable, fruit and even meat. Pickles are known to enhance the taste and even add that extra flavour to a dull and mundane dish. One such pickle is Fish pickle and believe you me making a fish pickle is dam easy and the best part you can even store it in a glass jar or a mason jar for at least few months. Be it a tuna, seer fish, butterfish, prawns, sardine or any other fish these pickle go great with roti or rice.
Soaked in vinegar and then rubbed with some turmeric and salt Pada is a type of Anglo Indian pickle
cubes of fish cut and washed well and the rubbed with some turmeric, salt and chilly is absolute quick and easy.
The Burmese Balachaung is a condiment made with fried onions, shrimp, garlic, ginger & red chillies eaten mostly with rice.
Meen pickle is a typical Kerala style pickle with spicy and aromatic.
This one is no ordinary one. Using shark fish the tradional recipe see the use of dry fish.