Tamarind Fish Pickle

Ingredients

• 200 g Ripe tamarinds (For making thick pickle paste)
• 2 cups White vinegar or malt vinegar (Good quality English vinegar)
• 1 tsp Salt (For the pickle mixture)
• 2 lbs Hilsa fish, fresh, full size with roes (Can substitute with mackerel or herring if hilsa unavailable)
• 0.5 cup Salt (For coating fish slices)
• 0.25 cup White vinegar (For washing salt off fish)

Instructions

1. 1Combine ripe tamarinds, vinegar, and 1 tsp salt in a bowl. Mix to create a thick pickle consistency. Pass the mixture through a fine-mesh sieve, pressing to extract all pulp while rejecting stones and fibres. Set aside.
2. 2Using a very clean, dry cutting board and knife, remove all scales and fins from the fish. Cut away heads and tails. Carefully remove the roes and set aside. Clean out the inside of the fish. Do not use any water - use only a clean, dry towel to wipe away all blood and debris.
3. 3Cut the cleaned fish into 1-inch thick slices. Continue wiping away any blood or debris with the clean dry towel. Ensure no water touches the fish at any point.
4. 4Lay out the fish slices and roes on a clean dish. Sprinkle thickly with salt, coating all surfaces. Cover with a wire mesh cover or clean cloth to keep flies away.
5. 5Allow the salted fish and roes to sit covered at room temperature for 4 to 5 hours. This draws out moisture and begins the preservation process.
6. 6Select wide-mouthed glass jars or bottles of appropriate size to hold the fish snugly. Ensure jars are completely clean and dry. Put a layer of the tamarind pickle (about 1/4 inch thick) in the bottom of each jar.
7. 7Take each piece of fish and roe and wash away the salt using a little vinegar (not water). Pat dry with a clean towel if needed.
8. 8Coat each slice of fish and each roe piece with a thick layer of the tamarind pickle. Lay them in order in the jar, packing snugly. Continue layering fish and pickle until all fish is used, ensuring each piece is well-coated with pickle.
9. 9Once the last piece of fish is in the jar, add a very thick layer (at least 1/2 inch) of the tamarind pickle on top. Fill jars to the mouth to minimize air space. Cork the jars securely. Cover the cork with parchment paper, then tie down tightly with butcher's twine to create an airtight seal.
10. 10Store the sealed jars in a cool, dark place for 3 weeks to allow the fish to pickle and develop flavor. After 3 weeks, the fish pickle will be ready to eat. Once opened, refrigerate and consume within 2 weeks. Unopened jars can keep for several months if properly sealed.