Ingredients:
1.chili powder 1/2 cup
2.garlic flakes 6
3.sliced ginger 1/2 cup
4.mustard 1 tsp
5.fenugreek 1/2 tsp
6.vinegar 1/2 cup
7.oil 11/2 tsp
8.mustard 1 tblsp
9.sliced ginger 1 tblsp
10.fish 2 1/2 kg
11.chopped onions 1 cup
12.garlic flakes 2 tblsp
13.water 3cups
14.vinegar 1/2 cup
15.sugar 1 tsp
16.salt to taste
Preparation:
1.Cut the fish into small pieces. wash and clean. smear the pieces with a paste of 1 tsp each of pepper, turmeric and salt. keep in the sun for a little while, fry the oil and drain
2.Grind together the chili , garlic ginger , mustard, and fenugreek, using vinegar to a fine paste
3.Heat the oil in which fish had been fried, and fry mustard, onion, ginger and garlic one by one add the masala paste and sauté over slow fire. when the oil separates pour water. as it boils add vinegar, sugar and salt. let it boil once and remove from fire
4.Add the fish into the warm gravy
5.Store in bottles or jars when the pickle is cold.
