Preparation:
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 until tender. Fry the masala for a couple of minutes then add the remaining vinegar. Cook for a further 10 minutes 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 mixture. Consume after 3-4 weeks as per mackerel para. |
