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Thrity's Gharab nu Achaar

Course Relish & Pickles
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Thrity Tantra


  • 1 Big Fish Roe (Gharab) of Bhing/Hilsa/Giant Herring Fish. You can replace this with more pieces of the Boi Gharab, which is mullet
  • 2 whole pods of garlic, sliced fine
  • 4 tbsp kashmiri chili powder (this is usually less spicier than normal chilli powder)
  • 3 tbsp cumin powder
  • 1 tsp turmeric powder
  • 2 piece of cinnamon
  • 0.5 cup Kolah's sugarcane vinegar (can be replaced with balsamic vinegar if unavailable)
  • 0.75 cup mustard oil (can replace with normal oil if unavailable)
  • 4 tbsp oil
  • 1 tsp dry mustard powder
  • 1 tsp salt or more as per taste

For Boiling

  • 1 cup water
  • 2 tsp oil
  • 0.5 tsp turmeric powder
  • 5 cloves of garlic chopped
  • 1 tsp vinegar
  • 1 pinch of salt


To Prepare the Fish Roe

  • Clean the fish roe (Gharab) well, removing the blood from the veins.
  • In a small frying pan, take the 1/4 cup oil and shallow fry the whole fish roe - you will only need about a couple of minutes on each side as you will cook the gharab further later - this is only to seal in the flavour.
  • In a separate pan, bring the water to a boil. Add in the turmeric, garlic, vinegar and salt. Slip in the fish roe and let it cook on a slow flame on one side. Turn gently and cook the other side until nice and firm.
  • Remove from the water and put it on a sieve to drain. After it cools, cut into slices of desired thickness.

For the Pickle

  • Heat the mustard oil to smoking point in a pan. Lower the flame and stir in the garlic - do not let it brown.
  • Add in the chilli, turmeric, mustard and cumin powders and stir. Do not let the masala burn - if necessary take the pan off the heat briefly.
  • Add in the salt, cinnamon and gharab.
  • Once you add the Gharab, continue to stir gently on slow flame till the liquid dries up. Add vinegar and stir.
  • Remove from flame and allow to cool to room temperature. Remove the cinnamon
  • Store in the refrigerator, preferably in a glass container. Enjoy a slice with every meal.