Mol de peixe (fresh fish pickle)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Firm fish or large prawns |
| 1 | teaspoon | Ground turmeric |
| 3 | cups | Vinegar |
| 25 | Dried kashmiri chillies | |
| 1 | tablespoon | Cummin seeds |
| 1 | 2-inch piece fresh ginger | |
| 1 | Head garlic | |
| Oil | ||
| Salt | ||
Directions
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)