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Ingredientes
- 1 kg Hard fish or possibly large prawns
- 1 tsp Grnd turmeric
- 3 c. Vinegar
- 25 x Dry kashmiri chillies
- 1 Tbsp. Cummin seeds
- 1 x 2-inch piece fresh ginger
- 1 head garlic
- Â Â Oil
- Â Â Salt
Direcciones
- Clean the fish and remove head, tail, fins and de-scale. Cut into small steaks, rub with salt and turmeric and set aside for about 1 hour. Grind spices, garlic and ginger in a little vinegar. Fry the fish till tender.
- Fry the masala for a couple of min then add in the remaining vinegar. Cook for a further 10 min on a low heat. When the fish and masala has thoroughly cooled, place the fish in a sterilized jar and cover with the masala/vinegar mix.
- Consume after 3-4 weeks as per mackerel para.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1724g | |
| Calories 1153 | |
| Calories from Fat 219 | 19% |
| Total Fat 24.33g | 30% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 640mg | 213% |
| Sodium 877mg | 37% |
| Potassium 3982mg | 114% |
| Total Carbs 8.99g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.98g | 2% |
| Protein 180.44g | 289% |
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