Keto Bombay Duck Fish Pickle
This keto-friendly pickle is made using bombil fish, a dried fish commonly found in the coastal regions of India. The pickle is made by soaking the dried red chilies overnight, then grinding them together with ginger, garlic, and vinegar. The bombil fish is then cut into one-inch pieces and soaked in water with some vinegar for 20 minutes. The fish is then drained and fried in sesame oil until golden and crispy. The ground chili mixture is then added to the fried fish along with some salt and turmeric powder. The pickle is then allowed to cool completely before storing in an airtight container.
Ingredients
- 90 grams Dried Bombil Duck had measured 100, but left with 90 after cutting the heads, fins and tails
- 3 tbsp White Vinegar
- 15 grams Raw Ginger
- 15 grams Raw Garlic
- 3 tbsp Sesame Oil
- 10 grams Red Chillies dried
- 1/4 tbsp Cumin Seeds
- 1/4 tbsp Fennel Seeds
- 1/2 tbsp Turmeric powder
- White and Pink Salt as per taste
Instructions
- Soak the dried red chillies overnight in plain water
- Weigh the Bombil Fish.
- Remove the heads, tails, and fins.
- Now cut in about one inch pieces and soak in water with some vinegar in it.
- Soak for minimum 20 minutes.
- After weighing the garlic, get it ready for grinding.
- After weighing the ginger, get it ready for grinding.
- Grind the ginger, garlic and red chillies with the water in which the chillies were soaked, till you get a fine paste.
- Make a fine paste of masala in the grinder
- Drain the fish completely before frying.
- In a thick pan or a non-stick pan, heat 2tbsp of sesame oil and start frying the fish in it, on medium heat.
- Fry the fish till it turns golden and crispy. Keep tossing at regular intervals. Once the fish is done, keep it aside.
- In a wok, heat the remaining 1 tablespoon of Sesame oil on medium heat. Now drop some curry leaves in it, till they turn dark green.
- Next, add the curry leaves to the wok. Lower the heat.
- Now, add the cumin seeds, and the fennel seeds to the wok.
- Add the grounded masala to the wok. Cook on low heat till the oil comes to the sides.
- Add the turmeric powder and the salt. This stage will take around 10 minutes.
- Now drop the fish in this masala and stir with a light hand. Lower the heat.
- Once the fish looks well coated with the masala. Check the salt. Now add the vinegar and stir it once more and switch off the heat.
- Store in an airtight container when fully chilled. Enjoy!
Notes
- Calories: 134
- Fat: 9 gm
- Net Carbs: 2 gm
- Protein: 11.4