Mamatha shares a recipe for a spicy fish pickle, made with one of Kodagu’s seasonal delicacies, the tiny paddy field fish known as koilé meen.
KOILE´ MEEN PAARA
- Koilé meen 1 kg
- Ginger and garlic paste 250 grams of each
- Cinnamon 5 sticks
- Cloves 7
- Cardamom 6 pods
- Methi seeds 1 tsp
- Mustard 1 tbsp
- Salt 4 tbsp
- Kashmiri red chilli powder 4 tbsp
- Turmeric powder 1tsp
- Curry leaves 10
- Pickle masala powder 2 tbsp
- Pepper powder 2 tbsp
- Vinegar 5 tbsp
- Oil for frying
Clean and dry koilé meen, then deep fry.
Take out the fish, and to the same oil add the curry leaves, dry roasted spices, chilli powder, pepper, turmeric, pickle masala and salt.
Stir to mix, turn off the stove and add vinegar.
Finally add the fried fish and mix gently.
Mamatha’s notes: Salt and vinegar is a matter of taste. You can increase or decrease the quantities according to your preference.
Badeker’s pickle masala enhances the taste of this pickle.