1. Heat oil in a pan

2. Fry the fish pieces till golden brown.

3. Drain and keep aside

4. On the slow flame add the ground paste and simmer for 10 minutes

5. Add turmeric powder

6. Add mustard seeds, asafoetida and simmer for 5 minutes

7. Add fish pieces, mix well and fry for another 5 minutes

8. Remove from fire

9. Mix salt and vinegar in a bowl

10. Add the vinegar mixture and let the pickle cool

11. Store in a sterlised jar

Note:

The fish pieces should be covered under oil (if oil is less, heat some oil and once cool add it to pickle) Store in a cool place