Tamarind Fish (Method 2)

Name: Tamarind Fish (Method 2)
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.)

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.