Spicy Fish Pickle

1Cut the fish fillets (1 lb) into small pieces and marinate them with salt (¼ cup) and turmeric powder (¼ cup) for 30 minutes.

2Heat oil in a pan and fry the marinated fish pieces until they are cooked. Set aside to cool.

3In a separate pan, heat oil and add mustard seeds (½ cup), fenugreek seeds (¼ cup), and curry leaves (¼ cup). Saute until the seeds splutter.

4Add ginger-garlic paste (¼ cup) and saute for a few minutes until fragrant.

5Mix in turmeric powder (¼ cup), red chili powder (¼ cup), salt (¼ cup), and sugar (¼ cup). Stir well to combine all the spices.

6Pour in vinegar (1 cup) and bring the mixture to a boil. Let it simmer for 5 minutes.

7Add the fried fish pieces to the mixture and stir gently to coat the fish with the pickle masala.

8Cook for another 5 minutes on low heat, stirring occasionally, until the flavors are well combined.

9Remove from heat and let the fish pickle cool completely before transferring it to a clean, airtight jar for storage.