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Sukhi Gharub Nu Achar

Authenticparsicooking's picture
Ingredients
  Dry fish roe 1 1⁄2 Kilogram
  Vinegar 3⁄4 Liter (Navsari)
  Chili powder 1 Cup (16 tbs)
  Cumin seeds 1⁄2 Cup (8 tbs)
  Garlic 125 Gram
  Sesame seed oil 250 Gram
  Mustard oil 250 Gram
Directions

Wash, dry and cut fish roe into two-inch pieces.
Peel garlic and keep one pod aside.
Grind remaining garlic with cumin seeds and chilli powder in a little vinegar.
Fry fish roe in a little mixed sesame seed and mustard oil.
Remove from pan and drain.
Add remaining mixed oil to pan and fry ground spices for 1-2 minutes.
Add remaining vinegar and garlic and cook till oil floats on top.
Add fish roe and bring gently to boil 2-3 times.
Leave pickle in pan for twenty-four hours to cool completely.
Place in a glass jar, making sure that it is completely covered with oil.
The oil preserves the pickle and if more is required, boil some, cool and pour over.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Storage: 
Preserving
Ingredient: 
Fish
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes

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