| 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)
A Message from our Provider:
“Where love is, God is. #Henry Drummond”