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Mackerel Fish Pickle


5 small dry mackerel
1 tsp ground turmeric
15 dried kashmiri chillies
1 inch piece fresh ginger
3 heads of garlic
1 tbls cummin seeds
1/2 tsp peppercorns
half bottle vinegar


Clean and de-scale the fish. Wash in a little vinegar – DO NOT wash in water. Rub the fish with a little turmeric and dry in the sun for a day. Grind all the spices etc. with some of the vinegar. Place the fish in sterilized glass jars. Pour over the masala and vinegar until fish is covered. Seal the jars well. Can be consumed after 4 to 5 weeks. The longer it is kept the better it gets. Remove the required amount from the jar and fry in a little oil.

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