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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.
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.
SERVING: 20
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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