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LALLA'S SPECIAL PICKLE-FISH MASALA CURRY
Ingredients:
1.5 kg Fish, 1 bottle Brown Vinegar (750ml), 1 cup Water (250ml)
1/2 cup Oil, 1.5 kg Onions (sliced in rings) approx 5mm thick
4 T/S Lalla's Special Pickle-fish Masala, 2 t/s Salt, 4 T/S Sugar
1 T/S Dhania Powder (Corriander), 1 T/S Jeera Powder (Cumin)
2 t/s Tumeric powder (Borrie), 1 T/S Black Pepper Corns
2 T/S Red Wet Masala, 1 T/S Crushed Garlic
10 Bay Leaves (whole), 10 Curry Leaves (whole)
Method:
In a separate dish, rub wet masala, salt,crushed garlic,tumeric,black
pepper, dhania & jeera powder into fish with the aid of 2 T/S oil.
Then in an appropriate sized pan, fry fish in quarter cup (60ml) oil
for 5 minutes on each side until golden brown.
In a separate medium sized pot, lightly fry onions for 7 minutes in
2 T/S oil , then add vinegar,water, Lalla's Special Pickle-Fish Masala,
sugar, bay leaves and curry leaves.
Boil for 20 minutes, intermittently stirring the mixture.
Add fried fish into pot containing pickle mixture.
A delicious Pickle-Fish Masala Curry is now ready to be served!
PLEASE NOTE: since there are sometimes variations in the quality,
sourness of the Vinegar, one can reduce the
vinegar quantity to 500ml
T/S = Tablespoon t/s = teaspoon
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