Mol de peixe (fresh fish pickle)

Yield: 1 Servings

Measure 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

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)

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