Name: Naphlam Achar/fermented Fish Pickle recipe by Kanak Hagjer at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 20
Ingredients: About 200 grams fermented fish 100 grams dried shrimp 100; grams of dried fish cut into half inch pieces Ginger I; used a 1' piece 30 cloves of garlic 10 large onions grated; One 100g packet of hot chilli powder turmeric as per choice; About half a litre of mustard oil A few leaves of tejpatta; Salt to taste 4 heaped tsps coriander powder

ABOUT Naphlam Achar/fermented Fish Pickle RECIPE

The fermented fish/naplam that is so loved by us is made into chutney, khari, and pickle. This recipe is of a pickle that will last for two weeks without refrigeration.

Ingredients Serving: 20

About 200 grams fermented fish 100 grams dried shrimp 100
grams of dried fish cut into half inch pieces Ginger I
used a 1' piece 30 cloves of garlic 10 large onions grated
One 100g packet of hot chilli powder turmeric as per choice
About half a litre of mustard oil A few leaves of tejpatta
Salt to taste 4 heaped tsps coriander powder

Instructions

Wash the shrimp, check for grit and drain. Chop the dried fish (I used Bombay duck) into half inch pieces. Wash and drain. Do the same with the fermented fish.
Heat oil in a karhai. When it comes to smoking point, add the bay leaves and then the onions. Fry till the onions turn translucent. Then add the ginger and garlic pastes.
Keep frying then add the turmeric and chilli powder. if using, the coriander powder can be added at this point. The dried fish and the shrimp can go in now. When the pickle is nearly done (you can tell by the look and the colour) add the
fermented fish. Fry only for a few more minutes as it will get cooked in the hot oil, then turn off the gas. Check the seasoning. The entire cooking time will be between 20-25 minutes. Cool and bottle.

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