Dried Fish Pickle

A robust and tangy traditional Parsi pickle that transforms fresh fish into a long-lasting preserve through salting, sun-drying, and spicing. This intense condiment features fish marinated in a powerful blend of mustard, garlic, tamarind, and aromatic spices, all bound together with sharp vinegar. The unique process of sun-drying the fish with a glaze of sugarcane juice before pickling creates a chewy, flavorful texture that is traditionally fried briefly before serving.

Ingredients

22 whole Fresh Fish (medium to large whole fish) (Originally '22 large fresh Chhamna'. Can substitute with Pomfret or similar firm fish. If fresh is unavailable, use high-quality dried fish.)
8 ounces Mustard seeds (Originally '0.25 seer'. Whole mustard seeds.)
8 ounces Tamarind (Originally '0.25 seer'. New tamarind, seeds removed.)
8 ounces Garlic (Originally '0.25 seer'. Dried/fresh garlic cloves, peeled.)
8 ounces Dried red chilies (Originally '0.25 seer'.)
8 ounces Cumin seeds (Originally '0.25 seer'.)
8 ounces Garam Masala (Originally '0.25 seer'.)
1 ounce Turmeric powder (Originally '2.5 tolas'. Use pure, unadulterated turmeric.)
1 cup Salt (Quantity estimated for salting process. Use as needed.)
4 cups Strong Vinegar (Quantity estimated. Use enough to grind spices and create a thick gravy.)
2 tablespoons Sugarcane juice or Molasses (Originally 'Gamthi Sherdiyo'. Used to coat fish before drying.)
4 leaves Banana leaves (For lining the salting vessel.)

Instructions

1Two days before assembling the pickle, peel the garlic. Grind the mustard seeds and dried chilies together with the garlic and a small amount of vinegar until very fine. Transfer this paste into a ceramic or glass jar (originally a 'kodi' vessel), cover it, and let it steep for two days.
2Clean the fish and cut them into pieces, but ensure they remain attached on one side (butterflied or scored deeply); do not separate the pieces completely. Wash and dry fresh banana leaves. Line the bottom and sides of a large non-reactive vessel (glass or stainless steel; originally tinned copper) with the leaves. Pack the fish inside with plenty of salt. Cover the fish with more banana leaves, place a lid that fits inside the vessel on top, and weigh it down. Leave this overnight.
3The next morning, remove the fish and wash them three times in salted water (originally sea water) to clean them. Lightly coat the fish with a little sugarcane juice or molasses by hand. Thread the fish onto a strong string or rope. Hang them in the sun to dry until they are completely dehydrated and resemble dry husks.
4Once the fish is fully dried, take the previously prepared wet masala paste (from step 1). Mix in the remaining ingredients: tamarind, cumin, garam masala, and turmeric. Add enough vinegar to the mixture to create a thick gravy or paste. Mix the dried fish thoroughly into this masala.
5Pack the fish and masala tightly into a wide-mouthed jar (barn). Cover with a tight lid and tie a cloth over the top. Store in a cool, dry place. Occasionally shake or turn the jar to ensure the masala coats the fish evenly. When ready to eat, remove the desired amount of fish and fry it before serving.