Tamarind Fish Pickle
This traditional Parsi-style fish pickle preserves fresh catch using a time-honored method of salting, sun-drying, and steeping in tangy vinegar. The fish acquires a firm, chewy texture and a bold, sour-salty flavor profile enhanced by the richness of tamarind, making it an excellent condiment to serve alongside rice and curry. The use of banana leaves during the initial salting process infuses a subtle earthy aroma before the fish is cured and stored for long-term enjoyment.
Ingredients
- 2 pounds Firm white fish (Ramas or Pomfret) (Quantity estimated. Original specifies 'Ramas' or 'Chhamna' fish.)
- 1 cup Salt (Quantity estimated for layering/curing.)
- 4 leaves Banana leaves (Quantity estimated. Used for lining the vessel.)
- 2 cups Strong vinegar (Malt or Cider) (Quantity estimated to cover the fish. Original calls for 'strong vinegar'.)
- 1/2 cup Tamarind pulp (seeds removed) (Quantity estimated.)
- 4 cups Water (Mixed with salt to simulate sea water for washing.)
- 2 tablespoons Salt (for washing water) (To create the saline solution for washing.)
More recipes using Fish
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.
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A traditional Parsi-Gujarati style pickle that transforms fresh fish into a spicy, tangy preserve with a robust shelf life. Crisp-fried fish pieces are coated in a rich, aromatic masala paste made from split mustard seeds, garlic, and vinegar, creating a savory condiment with bold flavors. This preservation technique results in a firm, flavorful pickle that pairs perfectly with rice and dal or fresh flatbreads.
Fish Vinegar Curry (Parsi Style)
This traditional Parsi fish preparation preserves fresh catch in a tangy, spicy vinegar base, functioning much like a pickle or a rich vindaloo. Fresh pomfret or prawns are simmered with sliced aromatics and a bold paste of Goan chilies, cumin, and black pepper until the flavors meld and the sauce thickens. Because it contains no water, this dish develops a deep, complex flavor profile and can be stored for several days, making it an excellent accompaniment to steamed rice or khichdi.
Fish Curry No. 2
This traditional Parsi fish curry balances the sharp tang of tamarind with the creamy richness of thick yogurt and ghee for a deeply satisfying main course. Fresh fish fillets are simmered in a complex, aromatic masala paste made from ground onions, garlic, and roasted spices until the sauce thickens and the ghee separates. The result is a tender, flaky fish dish with a robust, savory gravy that pairs perfectly with steamed rice or crusty bread.
Instructions
- 1Clean the fish thoroughly by removing scales and cutting off the heads. If the fish are large, cut them into 1-inch thick pieces. If they are small, keep them whole; if medium-sized, cut them into two pieces. Wash and dry them.
- 2Take a non-reactive vessel (originally a tinned/kalai pot). Clean the banana leaves and line the bottom and sides of the vessel with them. Arrange the fish pieces inside, layering them with plenty of salt between each layer. Cover the top with more banana leaves and place a heavy lid on the vessel to weigh it down. Leave this undisturbed for 24 hours.
- 3The next day, remove the fish from the vessel. Prepare a saline solution using water and salt (to mimic sea water) and wash the fish pieces in it. Thread the fish pieces onto a string using a large needle. Hang them in the sun to dry thoroughly until they are stiff and crisp, similar to dried fish.
- 4Once the fish is completely dry, place it into a clean glass or ceramic jar (originally a glazed jar). Add the seeded tamarind pulp. Pour enough strong vinegar over the mixture to ensure the fish is submerged and can absorb the liquid. Seal the jar and allow it to pickle.
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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.
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A traditional Parsi-Gujarati style pickle that transforms fresh fish into a spicy, tangy preserve with a robust shelf life. Crisp-fried fish pieces are coated in a rich, aromatic masala paste made from split mustard seeds, garlic, and vinegar, creating a savory condiment with bold flavors. This preservation technique results in a firm, flavorful pickle that pairs perfectly with rice and dal or fresh flatbreads.
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