Mackerel Pickle (Bangdyache Lonchein)

Pickles and chutneys are known to add flavor to even the most simple and basic meals. If the pickle is a sea food one, trust me it can take the simplest of meal to a whole new level. Yes, a simple rice and dal and a mackerel pickle by the side can work wonders.

Since this pickle recipe doesn’t make use of vinegar or any other preservative, I do not recommend storing it for a long time. You can refrigerate and consume within 2-3 days.

Serves : 2-3
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:
Mackerel pieces : 8 – 10 (small horizontal pieces; refer pics)
Red Chilli : 7 – 8 (long ones)
Tamarind : a small ball of approximately 2.5 cm diameter
Mustard Seeds : 1 tsp
Fenugreek Seeds : 1/4 tsp
Asafoetida (hing) : 1/8th tsp (3-4 pinches)
Turmeric powder : 1/2 tsp
Salt : as per taste

Method of Preparation:

1. Add mackerel pieces, around 1/3rd cup water, salt and turmeric powder to a small pan and keep covered on low flame for about 4- 5 minutes. Basically we need to cook the fish pieces a little. Be careful not to completely cook them as you would need to cook it again with the ground chilli-tamarind paste and overcooking at the first stage will lead to very tender fish pieces resulting in all bones separating in the pickle.
2. In the meanwhile grind together chillies and tamarind to a fine paste.
3. In a small wok, add 2-3 drops of oil, mustard seeds, fenugreek seeds and asafoetida. Once the mustard seeds begin to splutter, remove from flame and add this to the mixer unit containing chilli and tamarind paste. Grind for just 2 seconds. The mustard and fenugreek seeds should be only coarsely ground.
4. Remove excess water from boiled mackerel pieces and keep aside. Add the ground paste to the mackerels and mix gently to coat the fish and bring to a boil. You can add some water of the boiled mackerel to get the desired consistency. The pickle should have a thick gravy and not be too runny.

Serve as an accompaniment with rice or roti.

Note : I prefer to have the mackerel pieces to be cut in smaller size than I use for frying. Also the head piece is supposed to add maximum flavor but you can avoid it if you have some novice fish-eater as head piece means maximum bones.

Mixing of the chilli paste and the mackerel pieces needs to be very gentle as fish becomes very soft and tender on boiling and the pieces may break easily.