Masala Ni Sukhi Machhi Nu Achar
|Pomfret/Sole, plaice / fillet .of any fish||25 Small|
|Cumin seeds||2 1⁄2 Cup (40 tbs)|
|Mustard seeds||1 1⁄4 Cup (20 tbs)|
|Dried red chilies||250 Gram|
|Brine||3 Liter, salt solution made with 3 ltr water and 3 tbsp salt|
|Oil||2 Cup (32 tbs) (For deep frying)|
Slice fish through bone about three-quarter of an inch thick and rub with salt.
Put fish on banana leaves and place on a platter.
Cover with more leaves and leave overnight.
The next day wash fish in salt solution.
Grease fish with a little oil, place on a platter, cover with thin muslin cloth and leave in the sun to dry completely.
This may take one or two days.
Cover dried fish with ground spices and fry each piece gently before serving.