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Dry Fish Pickle

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Ingredients
  Dry fish 1⁄2 Kilogram (Rawas Or Surmai)
  Oil 1 Kilogram
  Red chilies 50
  Whole garlic pods 2
  Salt 2 Tablespoon
  Vinegar 2 Cup (32 tbs)
  Cumin seeds 2 Tablespoon
  Mustard seeds 2 Tablespoon
Directions

Wash fish and dry for 2-3 hours.
Heat 1/2 kg oil.
Fry fish till well browned.
Keep both oil and fish aside.
In another pan heat 1/2 kg oil.
Fry ground masala and salt, adding vinegar gradually as it cooks.
When oil surfaces to the top, remove from fire and cool.
Mix in fried fish and oil in which fish has been fried.
Store in a clean dry jar.
Will keep for 6-8 months.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Method: 
Fried
Ingredient: 
Fish
Interest: 
Healthy
Servings: 
50

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