Mangalorean Recipes

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Home Mangalore/Goa Recipes Seafood (Fish) Fish in Vinegar (Molee)

Fish in Vinegar (Molee)

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Ingredients

Quantity Measure Ingredients Description:
3 Kilogram Fish, general SUITABLE FOR FRYING
  As Required Turmeric Powder to apply to fish
1 Inch Ginger (Adhrak) For slicing
15 Large Chillies Red Dry For Grinding
3 Pods (whole) Garlic (Lason, Losun) For slicing
1 Teaspoon Jeera (Cumin Seeds) For Grinding
1 Inch Turmeric/Haldi For Grinding
10 25 g Chillies Green For slicing
  As Required Sweet Oil For frying
3 Teacup Vinegar  
  As Required Salt to taste

Method

Cut fish, like sardines, surmai, mackerels, etc (one kind) -wash and clean and remove entrails. Apply turmeric powder and keep for an hour.
Grind Chillies, Red Dry, Turmeric/Haldi, Jeera/Cumin Seeds, in a little vinegar. Prepare sliced masala of green chillies, flakes of garlic and ginger.
Fry the fish in a frying pan, remove and allow it to cool. In a separate vessel put the vinegar, salt, ground masala and the sliced masala and boil for 30 minutes. Cool it and then add the fried fish. Store in glass jars, and use as required - it remains good for a week.
You can change the proportions if the quantity is too much for your needs.

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