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.)

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.