Tamarind Fish (Method 2)
A traditional Parsi-Gujarati fish pickle featuring dried fish cured in a robust, tangy masala paste. This preservation method combines the sourness of tamarind and vinegar with the warmth of cumin, coriander, and chilies, finished with a splash of Feni or brandy for depth. The marinated fish is sun-dried and aged for two weeks, then pan-fried until crisp to create a savory, intense accompaniment perfect for rice and curry.
Ingredients
- 3 pounds Dried fish (such as Bombay Duck/Bumla) (Use unsalted dried fish if available; if using salted, rinse thoroughly.)
- 2 tablespoons Turmeric powder (Originally '2 tolas'.)
- 1 pound Dried red chilies (Originally '1 seer'. Use mild Kashmiri chilies for color and less heat if preferred. Remove stems.)
- 2 ounces Coriander seeds (Originally '1 navtank'. Husked/split if possible.)
- 2 ounces Cumin seeds (Originally '1 navtank'.)
- 2 ounces Black peppercorns (Originally '1 navtank'.)
- 1 1/2 pounds Tamarind pulp (Originally '1.5 seer'. Fresh tamarind, seeds removed.)
- 8 cups Vinegar (Originally '3 bottles' total. Use malt or cider vinegar. Quantity is approximate; use enough to wash fish and grind spices.)
- 3 ounces Feni or Brandy (Originally '1.5 wine glass Feni daru or Bodi'. Adds depth and preservation.)
- 1/2 cup Oil or Ghee (For frying the fish before serving.)
- 1 tablespoon Salt (Optional. Add only if using unsalted dried fish.)
Instructions
- 1Wash the dried fish thoroughly with some of the vinegar. Rub the fish with the turmeric powder. Place the fish in the sun to dry for 2 days.
- 2Remove stems from the dried chilies. Coarsely grind the chilies, coriander seeds, cumin seeds, and peppercorns (traditionally on a stone slab). Separately, grind the tamarind with a little vinegar to make a smooth paste. Combine the ground spices, tamarind paste, and the Feni (or brandy). Mix thoroughly.
- 3Coat the dried, turmeric-treated fish pieces thoroughly in the masala paste. Pack them tightly into a clean jar. If there is leftover masala, spread it on top. Cover the jar tightly with a lid and tie a cloth over it. Store in a cool, dry place for 15 days to mature.
- 4When ready to eat, remove the desired amount of fish from the jar. Heat oil or ghee in a pan over medium heat. Fry the fish pieces until crisp and heated through. Serve as a side dish or pickle substitute.
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