Pandugappa Skinless&Boneless

Buy a Home made and Hygienic Pandugappa Fish Skinless &Boneless pickle:

Pandugappa Fish Pickle is a tasty dish made with fish and pickled spices. South Indian coastal areas are known for its seafood and pickling.

Pandugappa Fish Pickle is made from fresh fish from the Indian Ocean. Mackerel, sardines, and seer fish are picked for quality and flavour. Clean, debone, and chop the fish into bite-sized pieces for pickling. Marinating fish with spices, oils, and sour ingredients makes Pandugappa Fish Pickle.

A tasty foundation is made using ginger, garlic, mustard seeds, fenugreek seeds, turmeric, red chilli powder, and coriander powder, salt, and a dash of lemon juice give the pickle its tanginess. After coating the fish in the spice mixture, it is marinated to absorb the flavours and give it a delicious flavour. This marination preserves and extends the pickle.

The fish is shallow-fried till golden brown and crispy after marination. Cooking improves flavour and preserves.

Pandugappa Fish Pickle is a delicious blend of flavours. Spicy, tangy, and fragrant, the pickle is delicious. Each mouthful of delicate fish is bursting with pickle flavour.

South Indian meals sometimes include Pandugappa Fish Pickle. It spices up rice, dosas, and even bread. Its flexibility and flavour enhance dishes. Pandugappa Fish Pickle is delicious whether you like seafood or robust, sour flavours. Its unique blend of fresh fish, fragrant spices, and tangy delight makes a savoury and pleasant pickle that embodies South Indian cuisine.

Keep this delicious pickle in tip-top shape by reading the storage advice below.

• Pickles should be kept in an airtight container made of earthenware or glass.
• Pickles should be kept in the fridge or another cold, dry area.
• When serving, make sure to only use dry utensils.
• Keep sealed in a cool, dry place.
• Refrigerating is recommended for extended shelf life.