Dry Fish Pickle
|Dry fish||1⁄2 Kilogram (Rawas Or Surmai)|
|Whole garlic pods||2|
|Vinegar||2 Cup (32 tbs)|
|Cumin seeds||2 Tablespoon|
|Mustard seeds||2 Tablespoon|
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.