Wash the fish pieces and pat dry with kitchen towel.
Add the fish pieces in a bowl. Add salt, turmeric powder, some chilli powder, mix well and set aside for few mins.
Now heat the oil in a frying pan. Drop the fiah and fry the fish until it is crispy on the outside. Drain and set aside
In the same oil add the curry leaves, mustard seeds, cumin seeds, fennel seeds, fenugreek seeds and let it crackle.
Add the ginger garlic paste and saute for a min.
Add in the whole garlic, Kashmiri chilli powder and saute for a min.
Add the fried fish, crushed peppercorns, season with salt and mix well
Add the vinegar, gently stir and xook for 3-5 mins and remove from heat and set aside.
Let it cool down completely and then store in airtight glass jars and refrigerate for longer shelf life.
