Pickled Salted Fish Recipe

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Pickled Salted Fish
Mackerels – 12 to 13, halved

For the masala:
Kashmiri Red Chillies – 30
Ginger – 1 1/2 inch piece
Garlic – 1 pod, large, peeled, crushed
Cumin Seeds – 1/2 tblsp
Black Peppercorns – 1/2 tsp
Turmeric Powder – 3/4 tblsp
Vodka (or Feni) – 1/2 bottle
Vinegar – 1 1/4 bottle
Garlic – 12 to 13 cloves, crushed

1. In a bowl combine the vinegar with 3 3/4 bottles of water.
2. Wash the fish thoroughly in this and keep aside.
3. Grind the red chillies, ginger, cumin seeds, peppercorns and 12 cloves of garlic without using water.
4. Mix the fish with this ground masala and turmeric powder.
5. Ensure the fish is well coated with the masala.
6. Arrange the fish in a clean, sterilised jar and sprinkle the crushed garlic and remaining ground spices over it.
7. Pour the vodka and some vinegar over it and ensure the fish is completely submerged.
8. Cover and keep aside for 4 to 6 weeks.
9. To use, using a clean and dry spoon remove the desired quantity and shallow fry on both side for a few minutes.

Note: image is for illustration purposes only and not that of the actual recipe.

Feel free to comment or share your thoughts on this Pickled Salted Fish Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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