Ingredients:
100 units Bombay Ducks- dried
250 gm Kashmiri chillies
1/4 cup chopped garlic
2 tbsp chopped ginger
1 kg cooking oil
1 bunch curry leaves- clean and remove stems
2 pods (whole) garlic
1 inch ginger
2 tsp salt or to taste
1 tsp turmeric powder (haldi)
3-4 sprigs curry leaves- clean and remove stems
2 cups vinegar

Method:
Wash Bombay Ducks, in vinegar and drain well.

Grind the chillies, garlic, ginger, salt and turmeric to a paste.

Heat the oil and fry the fish over high heat till brown. Drain it off the oil and keep aside.

Fry the curry leaves in the same oil, until they turn dark brown. Take them out of the oil and keep aside.

In the remaindered oil, add the ground paste and stir fry till fat separates.

Add the fried Bombay Ducks. Cook for 15 minutes over slow fire.

Finally add the fried curry leaves mix well and shut off the heat. Store in an airtight jar.