Recipe - Mol De Peixe (Fresh Fish Pickle)

1 kg Firm fish or large prawns
1 teaspoon Ground turmeric
3 cup Vinegar
25 Dried kashmiri chillies
1 tablespoon Cummin seeds
1 2inch piece fresh ginger
1 Head garlic
Oil
Salt

Clean the fish and remove head, tail, fins and descale. 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 34 weeks as per mackerel para.
From archives of rec.food.recipes

Date: Tue, 31 Jan 1995 08:20:10 GMT

From: trev@wg.icl.co.uk (Trevor Hall)