Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| Half | Teacup | Vinegar | To wash as well as grind |
| 25 | Nos. | Bombay Ducks (Bombil) | dried - Wash Bombay Ducks, in Vinegar. |
| 250 | Ml. | Cooking Oil | For frying bombils |
| A | Bunch | Curry Leaves (Kadi patta) | Clean and remove stems.. Fry |
| 50 | Grams | Chillies Kashmir | Remove stems. * Grind |
| Half | Inch | Ginger (Adhrak) | piece - Grind |
| 12 | Flakes/Cloves | Garlic (Lason, Losun) | Remove outer skins. - Grind |
| 1 | Teaspoon | Turmeric Powder | Grind |
| Half | Salt-Spoon | Salt | According to taste |
Method
Wash Bombay Ducks, in Vinegar. Cut in small pieces. Collect the vinegar as you drainin the bombils. Fry these in heated oil. Remove the fried fish, and keep aside.
Fry the curry leaves in the same oil , until they turn dark brown. Take them out of the oil and keep aside.
Grind the masala with the ingredients selected for grinding, and fry the masala in oil, and when done, add the fried Bombay Ducks
Cook for 15 minutes over slow fire. Finally add the fried curry leaves and store, until it becomes cool.
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