Bhing Roe Pickle
|Double bhing fish roes||12|
|Kashmiri red chillies||250 Gram|
|Cumin seeds||150 Gram|
|Coriander seeds||150 Gram|
|Black peppercorns||1 Tablespoon|
|Mustard seeds||100 Gram|
|Red chili powder||50 Gram|
|Jiggery||1 1⁄2 Kilogram|
|Turmeric powder||2 Tablespoon|
|Strong sugarcane vinegar||20 Ounce|
|Sesame seed oil||1 Cup (16 tbs)|
1. Soak the chillies in two cups of vinegar. Grate the jaggery and allow to soak in half a bottle of vinegar.
2. Grind the red chillies, cumin seeds, mustard seeds, coriander seeds, black peppercorns and garlic in the vinegar in which the chillies were soaked.
3. Wash the fish roes in water, then in vinegar. Apply turmeric and salt and boil whole in half bottle vinegar. Cool and cut each roe into four to six pieces.
4. Heat two cups of til oil in a wide mouthed, flat langri. Allow to heat, not smoke and add the ground masala and fry till red. Add the grated jaggery with the vinegar in which it was soaked and the chilli powder and mix well. Allow to simmer for ten minutes before adding the fish roes. Taste for salt. Shake the pan from side to side and allow to cook for a further ten minutes. Cool. Bottle in airtight jars. This pickle can be eaten immediately.