Ingredients
Fish - 2 kg.
Chilli powder - 1/2 cup
Garlic flakes - 2 dsp.
Ginger thinly sliced - 1 dsp.
Mustard - 1 tsp.
Mustard - 1 tsp.
Fenugreek - 1/2 tsp.
Oil - 1 1/2 tsp.
Mustard - 1 dsp.
Water - 3 cups
Vinegar - 1 cup
salt - to taste
Method
Cut the fish into either small pieces or big as u wish. Marinate the fish in turmeric, a little chilli powder and salt. Keep aside. Grate the garlic and ginger. Slit the green chillies. Fry the ginger, garlic and green chillies till no water and keep aside. Medium fry the fish pieces and keep aside. To the rest of the oil add the chilli powder, coriander powder, pepper powder and fry till crisp. Add the ginger, garlic and chillies and mix well. Add vinegar to the mixture and bring to a boil on a slow flame. Add enough salt. Add the fish pieces and stir carefully so that the pieces do not break. Boil till the mixture starts to thicken. Off the gas. Add the fenugreek powder and keep covered on the hot stove. Check the spices and salt and add if required. When it is cooled down, transfer to dry glass jars. Keep in a cool dark place for a week. Then transfer to a refrigerator. Before using, take the required quantity in a dry glass container and keep at room temperature for half an hour.
Method
Cut the fish into either small pieces or big as u wish. Marinate the fish in turmeric, a little chilli powder and salt. Keep aside. Grate the garlic and ginger. Slit the green chillies. Fry the ginger, garlic and green chillies till no water and keep aside. Medium fry the fish pieces and keep aside. To the rest of the oil add the chilli powder, coriander powder, pepper powder and fry till crisp. Add the ginger, garlic and chillies and mix well. Add vinegar to the mixture and bring to a boil on a slow flame. Add enough salt. Add the fish pieces and stir carefully so that the pieces do not break. Boil till the mixture starts to thicken. Off the gas. Add the fenugreek powder and keep covered on the hot stove. Check the spices and salt and add if required. When it is cooled down, transfer to dry glass jars. Keep in a cool dark place for a week. Then transfer to a refrigerator. Before using, take the required quantity in a dry glass container and keep at room temperature for half an hour.
