A:
600 gm fish meat (mackerel/tenggiri)
1 tsp ginger & garlic paste
1 tsp turmeric powder
½ tsp salt
Clean and cut the fish into small cubes.
Marinate the fish from the ingredients
above & keep for half an hour.
Fry the fish and keep it aside.
B:
1 tsp mustard seeds
2 dried chilies broken
1/2 tsp fenugreek seeds
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp cumin seeds
C:
1/4 cup sliced ginger
1/4 cup sliced garlic
3 green chilies cut
1 stalk curry leaves
D:
1/4 cup vinegar
3 tbsp chilly powder
Salt to taste
Oil for cooking
METHOD:
Heat up extra oil in a wok.
Splutter the mustard seeds and then put
in the dried chill’s & all the seeds.
Add the sliced ginger, green chilies and garlic
& curry leaves sauté until golden color.
Add the chilly powder and sauté.
Add in the vinegar, fish & salt.
Mix everything thoroughly & switch
off the stove.
Once little cool, bottle it in clean bottles
& keep it air tight.
The oil and vinegar mix should cover the
fish pieces at all times.
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