fish-1 1/2 kg
chilly powder-1 1/2 tsp
chilly powder-3 1/2 tbsp
fenugreek and hing powder
Marinate fish with salt, turmeric, and chilly powder, then keep this aside for 1 hour. After 1 hour fry the fish pieces well. Heat oil in a pan, add mustard, let it pop well, next add ginger and garlic, roast it well, then take half of it in a mixie jar, grind it and keep aside. Add curry leaves to the pan, then add masala powders, next add vinegar, boil it well, add salt fish pieces, cook it until the gravy become thick, add fenugreek and hing powder accordingly, mix well, let the pickle cool enough, then store it in a air tight container.
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