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1Kg firm fish or large prawns
1 tsp ground turmeric
3 cups vinegar
25 dried kashmiri chillies
1 tblsp cummin seeds
2 inch piece fresh ginger
1 head of garlic
Clean the fish and remove head, tail, fins and de-scale. Cut into small
steaks, rub with salt and turmeric and set aside for about 1 hour.
Grind spices, garlic and ginger in a little vinegar.
Fry the fish until tender.
Fry the masala for a couple of minutes then add the remaining vinegar. Cook for a further 10 minutes on a low heat.
When the fish and masala has thoroughly cooled, place the fish in a
sterilized jar and cover with the masala/vinegar mixture.
Consume after 3-4 weeks as per mackerel para.
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Some of the world's most tasty cuisines come from India, just look at the shelves in any supermarket and the queues outside the Indian restaurants
on a Friday night. ingredients that were once sold in only the Indian shops are now readily available on the shops this change in lifestyle is primarily
due to tourism. This is not surprising as the food is prepared with pleasure and keen attention is paid to detail. However it is often difficult to recreate
the authentic taste in your own kitchen. After all no chef would want to expose their trade secrets which give their dish an extra kick. However in this section
I have chosen a variety of goan dishes with detailed recipes so u can recreate the dishes at home and impress all your friends with the authentic taste.
Although the traditional way of cooking may not be practical as it is often time consuming. This does not serve a problem for the goan people who believe the nicer
the dish the longer it takes to produce. The preparation of grinding and marinating is a long process but goans take satisfaction in cooking food not only eating it.