Aunt Stella's Molee Fish Pickle

Monday, 29 November 2010 06:30 Mangalore - Goa - Pickles

Ingredients


Quantity:	Measure:	Ingredients:	Description:
5-10	Medium	Chillies Green	Siced Masala )to taste)
10	nos	Ginger	Siced Masala
10	Flakes/Seeds/Cloves	Garlic	Siced Masala
1	Dessertspoon	Jeera/Cumin Seeds	Grind
Half	Dessertspoon	Mustard Seed	Grind
1	Dessertspoon	Kuskus - poppy seeds	Grind
Half	Inch	Turmeric/Haldi	Grind
10	Flakes/Seeds/Cloves	Garlic	Grind
1	Inch	Ginger	Grind
3/4	units	Coconut	Fresh
Half	Teacup	Sweet Oil	For frying
3	Medium	Onions	Slice and fry
50	Nos	Sardines
2	Tablespoon	Vinegar - Malt	According to taste.

Method

Masala sliced
Remove the stems and cut the green chillies length wise.   Also, slice some garlic and ginger.
Masala ground
Grind, jeera, mustard seed and kuskus, turmeric, garlic and ginger.
Coconut Milk:
Grind the coconut fine, and extract coconut milk.
For seasoning:
Slice onions, for frying. Brown the sliced onions slightly in half cup of sweet oil in a vessel large enough to hold the fish pieces.   Add the ground masala and fry till the raw smell goes.   Put in 2 tables spoons of vinegar. Let it cook for five minutes.
Add the sliced masala (green chillies, sliced garlic and ginger) and fry a little more.

Now put the fish, previously cleaned, washed and entrails removed. If the sardines are big, cut them to a suitable size.   Simmer for a while cooking on a slow fire.   Do not stir with the spoon.   But occasionally, shake the pan to keep the fish from burning.   Add the coconut milk last.

Do not cover the pan, after the coconut milk is added because it tends to curdle   Put the fire off, when the fish is cooked.