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FISH PICKLE

Ingredients:
Fish - 500 gms (cut into big pieces)
Oil - 1 kg
Vinegar - 2 cups
Salt to taste
Cumin seeds - 2 tbsp (coarsely ground)
Garlic cloves - 15 (sliced)
Chilli powder - 2 tbsp
Garam masala - 1 tsp

Method:

  • Apply liberally salt and 1/2 of vinegar on fish pieces. Set aside for 3 hours.
  • Rinse fish and dry in the sun for 3 to 4 hours.
  • Now fry fishes in half the oil and put aside.
  • Now heat the remaining 1/2 kg oil.
  • Fry cumin, mustard seeds  and garlic.
  • Then cook for some time after adding salt, chili powder and garam masala, and the remaining vinegar.
  • Now take it off the fire, coo and add fish along with its oil.
  • Pour into a clean, dry jar and use after a few days.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.