½ kg good salt fish cut into small bits
3 tablespoons chillie powder
½ teaspoon turmeric powder
1 teaspoon mustard powder
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon powdered fenugreek seeds

Wash the salt fish well and leave to dry for some time. Smear the turmeric powder on the Salt Fish. Heat 2 tablespoons oil in a pan and fry the Salt Fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.

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About bridgetkumar

My name is Bridget white-Kumar residing in Bangalore, India. I'm a self published Author of 5 Cookery books specializing in Anglo-Indian Cuisine. The books I've published so far is listed below: 1. The Best of Anglo-Indian Cuisine - A Legacy 2. A Collection of Anglo-Indian Roasts, Casseroles and Bakes 3. Flavours of the Past (Classic Colonial Cuisine) 4. Anglo-Indian Delicacies 5. The Anglo-Indian Festive Hamper. Contact me for copies by email:
This entry was posted in Anglo-Indian food, Anglo-Indian Recipes, Pickles and tagged . Bookmark the permalink.

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