Yield: 1 Servings
|1 kilograms||Firm fish or large prawns|
|1 teaspoon||Ground turmeric|
|25||Dried kashmiri chillies|
|1 tablespoon||Cummin seeds|
|1||2-inch piece fresh ginger|
Clean the fish and remove head, tail, fins and de-scale. Cut into small steaks, rub with salt and turmeric and set aside for about 1 hour. Grind spices, garlic and ginger in a little vinegar. Fry the fish until tender.
Fry the masala for a couple of minutes then add the remaining vinegar. Cook for a further 10 minutes on a low heat. When the fish and masala has thoroughly cooled, place the fish in a sterilized jar and cover with the masala/vinegar mixture.
Consume after 3-4 weeks as per mackerel para.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)