Sukhi Gharub Nu Achar
|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)|
|Sesame seed oil||250 Gram|
|Mustard oil||250 Gram|
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.