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.