Ingredients:
Sardine / Mathi / Chala - ½ kg / 4 big (Cut into small pieces)
Turmeric powder- ½ tsp
Red chilly powder – ¾ tsp
Salt

Ginger - 2 big pieces
Garlic - 20 fat cloves

Mustard seeds – 1 tbsp
Fenugreek – ½ tsp
Gingelly oil / Sesame oil
Asafoetida / Hing (I am using a small piece of the block. If you are using the powder, add it directly to the pickle)

Mustard seeds - ¾ tsp
Dry red chilly - 3-4
Curry leaves
Green chillies - Chopped
Turmeric powder – ½ tsp
Kashmiri Chilly powder - 4 tbsp
Vinegar - 11 tbsp

Steps:
Clean the fish and cut it into small pieces.
I am using sardines with fat and has cut each one into 4 pieces.
Marinate the fish with salt, turmeric powder and red chilly powder and set aside for 30 minutes. Sprinkle some water, if required.

Make a paste of ginger and garlic, without adding water.
Set aside.

Heat a pan and dry roast mustard seeds and fenugreek.
Keep stirring.
Once the mustard seeds start to splutter and fenugreek turn golden, switch off and transfer it to a bowl.
Add some gingelly oil to the pan and roast asafoetida on a medium-low flame till golden.
Keep stirring and roast both sides.
Powder mustard seeds, fenugreek and asafoetida.
Set aside.

Add some more oil to the pan and add the marinated fish to the hot oil.
Flip and fry both sides.
Add some curry leaves.
Once the fish is fried well, remove and transfer it to a bowl.

Add some more oil to the pan and heat on high flame.
Add mustard seeds and let it splutter.
Add dry red chillies, curry leaves, green chillies and ginger garlic paste.
Sauté well.
Once the raw smell goes away, lower the flame and add turmeric powder. Sauté till the raw smell goes away.
Add Kashmiri chilly powder and sauté till the raw smell goes away.
Add vinegar and increase the flame.
Once the vinegar becomes hot, reduce the flame to medium and add the fried fish.
Add salt, if required.
Add powdered mustard, fenugreek and asafoetida.
Adjust salt and vinegar.
Switch off.
Once cool, transfer to an airtight container and store it at room temperature.
Use a dry spoon to serve. It tastes better after 2 days.
Enjoy the sardine pickle.

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