Gharabh Pickle (Fish Roe Pickle)

Name: Gharabh Pickle (Fish Roe Pickle)
Ingredients: 6 pounds Dried Fish Roe (Gharabh) (Dried as per instructions in this book.); 1 pound Split Mustard Seeds (Rai Kuria) (Coarsely ground mustard seeds.); 1/2 pound Red Chili Powder (Pure, without adulteration.); 1/4 pound Turmeric Powder; 1/4 pound Garlic (Peeled.); 2 ounces Cumin Seeds (Originally 5 Tolas.); 2 ounces Coriander Seeds (Originally 5 Tolas.); 1/2 ounce Mixed Whole Spices (Cardamom, Cloves, Cinnamon) (Originally 1 Tola combined weight.); 7 count Whole Dried Red Chilies; 2 teaspoons Salt (Heaping small spoons.); 3 bottles Strong Vinegar (Approximately 2.25 liters (assuming standard 750ml bottles).); 1 cup Light Vinegar (Quantity estimated for washing purposes.); 2 tablespoons Ghee or Oil (Optional, for frying before serving.)

This traditional Parsi pickle transforms dried fish roe into a tangy, spicy condiment with a robust flavor profile and long shelf life. Infused with aromatic spices like cumin, coriander, and a rich vinegar base, the roe develops a firm texture that absorbs the piquant marinade perfectly. It can be enjoyed straight from the jar as a side dish or lightly fried for a crispy, savory accompaniment to rice and curry.

Ingredients

6 pounds Dried Fish Roe (Gharabh) (Dried as per instructions in this book.)
1 pound Split Mustard Seeds (Rai Kuria) (Coarsely ground mustard seeds.)
1/2 pound Red Chili Powder (Pure, without adulteration.)
1/4 pound Turmeric Powder
1/4 pound Garlic (Peeled.)
2 ounces Cumin Seeds (Originally 5 Tolas.)
2 ounces Coriander Seeds (Originally 5 Tolas.)
1/2 ounce Mixed Whole Spices (Cardamom, Cloves, Cinnamon) (Originally 1 Tola combined weight.)
7 count Whole Dried Red Chilies
2 teaspoons Salt (Heaping small spoons.)
3 bottles Strong Vinegar (Approximately 2.25 liters (assuming standard 750ml bottles).)
1 cup Light Vinegar (Quantity estimated for washing purposes.)
2 tablespoons Ghee or Oil (Optional, for frying before serving.)

Instructions

1Peel the garlic. In a tin-lined pot (or non-reactive stainless steel pot), pour the 3 bottles of strong vinegar. Add the 7 whole dried chilies, cardamom, cloves, and cinnamon. Place on the stove over heat and bring to a boil. Once it boils (one bubble), remove from heat and let it cool completely.
2Separately crush the peeled garlic, cumin seeds, and coriander seeds. Do not grind them into a fine powder; they should be crushed coarsely.
3In a large bowl (stoneware or glass), take the split mustard seeds. Add a small amount of the cooled vinegar and rub/mix it thoroughly. Then, add the crushed garlic, cumin, coriander, chili powder, turmeric, and salt. Mix all ingredients well with the remaining cooled vinegar.
4Cut the dried fish roe (Gharabh) into 2-inch pieces. Wash the pieces with the light vinegar. Add the washed roe pieces to the spice mixture and coat them thoroughly. Pack everything into a jar, cover tightly with a lid, and tie a cloth over the top.
5When ready to eat, remove the roe pieces with the masala clinging to them and serve. If you prefer a cooked texture, you may remove the pieces and fry them in ghee or oil. This pickle stays good for one year. Alternatively, you can fry the pieces in ghee before pickling, or boil the whole roe in water until hard, dry it, cut it, air-dry for 3-4 hours, and then pickle as described. Note that pre-fried or pre-boiled pickles will not last as long as the raw method.