Fish Pickle

Ingredients
1/2 kg fish
3/4 cup oil
2 tbsp vinegar
2 small onions
1 tsp mustard seeds
1 tsp turmeric powder
2 garlic flakes
1/2 tsp asafoetida
salt to taste

Make a paste with 1/2 cup boiled water:
3 tbsp chilli powder
1/2" ginger
1/2 tsp fenugreek
1/2 tsp mustard seeds
1/2 tsp cummin seeds

Method:

Cut the fish into 1" pieces
Marinate with salt and turmeric powder
Dry the pieces in the sun
Heat 1/2 oil in the pan
Fry the fish pieces till soft
Drain and keep aside
Fry the onion pieces in the same oil till brownish
Drain and mix wityh fish pieces
Heat the remaining oil in the pan
Add mustard seeds, garlic flakes, turmeric powder and asafoetida
Saute for 2 minutes
Add the grounded paste and simmer for 5 minutes on slow flame
Add 1 cup hot water
Remove the pan after 5 minutes
Add fish and onion mixture
In a separate pan put vinegar with salt
Put it on gas and let it boil
Remove from fire and let it cool
Pour over fish pickle
Store in sterlised jar

Meat Pickle

Ingredients
1 kg meat pieces (approx 1")
1 cup vinegar
2-1/2 cups mustard oil
1 tbsp fenugreek seed powder
5 tbsp red chilli powder
1/2 tbsp turmeric powder
1 tbsp cummin seed powder
2 tbsp mustard seed powder
1/2 tsp asafoetida
3 tsp salt

Method:
Heat oil in a pan
Fry meat pieces till golden brown
Drain and keep aside
Put in the same oil all the spices one by one and fry for 5 minutes
Add the meat pieces again and simmer for 10 minutes
Remove the pan from the fire
Let it cool
Put the pickle in the sterlised jar
Add vinegar to it and mix it lightly
Cover the lid and store in a cool place
Consume meat pickle after a day of preparing

Hot Chicken Pickle

Ingredients:
500 gms chicken flesh
100 gms white vinegar
20 red chillies
2 tsp mustard seeds
1 tsp fenugreek seeds
100 gms tamarind extract
a small pinch of sodium benzonate (preservative)
1 tsp powdered asafoetida
250 gms gingelly oil
3 pods of garlic
salt to taste

Method:
1. Roast and powder the chillies, fenugreek and mustard.
2. Separately fry the garlic into a light golden colour.
3. Cut the chicken into small, even pieces and wash.
4. Drain and saute the chicken till the moisture evaporates.
5. Heat oil in a pan.
6. Add the chicken pieces and fry till they turn soft.
7. Add salt to taste.
8. Add the fried garlic.
9. Add all the ingredients, except vinegar and simmer till the oil floats on top.
10. Add vinegar and keep on slow fire for five more minutes.
11. Remove and cool.
12. Fill the pickle in a sterilised jar.
13. Sprinkle preservative and seal the jar with a clean muslin.