| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Goan | Goanese | 1 | Servings |
INGREDIENTS
| 1 | kg | Firm fish or large prawns |
| 1 | t | Ground turmeric |
| 3 | c | Vinegar |
| 25 | Dried kashmiri chillies | |
| 1 | T | 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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