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