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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
  Garlic 150 Gram
  Mustard seeds 100 Gram
  Red chili powder 50 Gram
  Jiggery 1 1⁄2 Kilogram
  Turmeric powder 2 Tablespoon
  Strong sugarcane vinegar 20 Ounce
  Salt 1 Teaspoon
  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.

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Bhing Roe Pickle Recipe