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CATEGORY CUISINE TAG YIELD
Seafood, Grains Goan Goanese 1 Servings

INGREDIENTS

1 kg Firm fish or large prawns
1 ts Ground turmeric
3 c Vinegar
25 Dried kashmiri chillies
1 tb Cummin seeds
1 2-inch piece fresh ginger
1 Head garlic
Oil
Salt

INSTRUCTIONS

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@wg.icl.co.uk (Trevor Hall)

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