Dried Fish Roe Pickle (Method 2)

Name: Dried Fish Roe Pickle (Method 2)
Ingredients: 3 pounds Dried fish roe (Gaboli) (Originally 'Ayeli Gharbh' (salted/dried roe). Use large pieces.); 10 ounces Dried red chilies (Originally '0.5 Sher + 1 Navtank'. Use Kashmiri or Goan chilies for authentic flavor.); 6 ounces Garlic (Originally '0.25 Sher + 1 Navtank'. Use large cloves.); 2 ounces Cumin seeds (Originally '1 Navtank'.); 1 bottle Vinegar (Standard 750ml bottle. Use strong malt or cider vinegar.); 1 1/2 cups Sesame oil or vegetable oil (Originally '1.5 Pasher' or '0.75 Pint'. Use sweet oil (sesame) or peanut oil.)

This traditional Parsi pickle transforms dried fish roe into a spicy, tangy delicacy with a rich, aromatic masala base. Large pieces of roe are fried until golden and then simmered in a bold sauce of ground Kashmiri chilies, garlic, cumin, and strong vinegar. The result is a savory, long-lasting preserve with a delightful texture that pairs perfectly with rice and dal or fresh bread.

Ingredients

3 pounds Dried fish roe (Gaboli) (Originally 'Ayeli Gharbh' (salted/dried roe). Use large pieces.)
10 ounces Dried red chilies (Originally '0.5 Sher + 1 Navtank'. Use Kashmiri or Goan chilies for authentic flavor.)
6 ounces Garlic (Originally '0.25 Sher + 1 Navtank'. Use large cloves.)
2 ounces Cumin seeds (Originally '1 Navtank'.)
1 bottle Vinegar (Standard 750ml bottle. Use strong malt or cider vinegar.)
1 1/2 cups Sesame oil or vegetable oil (Originally '1.5 Pasher' or '0.75 Pint'. Use sweet oil (sesame) or peanut oil.)

Instructions

1Remove the stems from the dried red chilies. Wipe them thoroughly with a clean cloth to remove any dust. Place them in a stoneware or glass bowl and soak them in a small amount of the vinegar for a short time to soften.
2Take one large bulb (or piece) of garlic, separate the cloves, peel them, and set them aside whole. Peel the remaining garlic cloves. Grind the peeled garlic (not the reserved whole cloves), the cumin seeds, and the soaked chilies on a clean grinding stone or in a food processor to form a smooth, thick paste.
3Remove the veins and membranes from the fish roe. Wash it thoroughly and wipe dry with a clean cloth. Place the roe in the sun to dry for 4 hours to remove excess moisture. After drying, cut the roe into 2-inch pieces.
4Heat the oil in a pan and fry the fish roe pieces until they are cooked through and slightly golden. Remove the fried pieces and set aside. Keep the oil used for frying.
5Pour the remaining oil (including the oil used for frying) into a large, non-reactive pot (stainless steel or enameled). Heat the oil until hot, then add the ground spice paste. Roast the spices well in the oil until aromatic. Add the remaining vinegar and the reserved whole garlic cloves.
6Bring the mixture to a boil once. Add the fried fish roe pieces. Let the mixture boil vigorously about three more times to ensure flavors meld. Remove from heat.
7Cover the pot with a clean white cloth and let it stand at room temperature until the next day. Transfer the pickle into sterilized glass jars for storage. If less heat is desired, reduce the quantity of chilies.