INGREDIENTS:

• Small Sardines - 1 kg
• Garlic - 15 to 20 cloves, thinly sliced
• Ginger - 2 inch piece, thinly sliced
• Green Chillies - 6, chopped
• Dry Red Chillies - 3 nos
• Curry leaves- a sprig
• Mustard seeds - 1 tsp
• Fenugreek Seeds - ½ tsp
• Turmeric powder - ½ tsp
• Red Chilly powder - 2 to 3 tbsp
• Vinegar - 5 tbsp
• Salt to taste
• Gingelly Oil - ½ to ¾ cup

To marinate the fish:

• Red Chilly powder - 1 tsp
• Turmeric powder - ¼ tsp
• Pepper powder - ½ tsp
• Salt to taste

PREPARATION OF METHOD:

• Clean and wash fish with salt & vinegar first, then wash well in running water and drain. If the sardines are too small in size, we can use as it is without cutting. Otherwise cut into small pieces.
• Marinate the fish with chilly powder, turmeric powder, pepper powder and salt, keep aside for ½ hour.
• Heat ¼ cup oil and fry fish pieces until it is crisp on both sides and keep aside.
• Pour the remaining oil to the pan and splutter mustard seeds, dry red chillies and fenugreek seeds.
• Add garlic, ginger, green chillies, curry leaves and sauté until it is light brown.
• Reduce heat and add chilly powder, turmeric powder and mix well. Add vinegar and salt.
• Add the fried fish pieces, mix well with the spice mixture and simmer it on low flame for 2 minutes.
• Sardine Pickle is ready. Switch off the flame and allow it to cool completely.
• Transfer it to a sterilized air tight bottle and store in the refrigerator.