- 1 1 Kilogram Fish
- 2 2 Tablespoons Chilli powder
- 1 Ginger large piece
- 6 Green chilli
- 8 Garlic pods
- 1 ½ 1 ½ Cup Vinegar
- 200 200 Millilitres Coconut oil
- curry leaves (a few)
- 1/2 1/2 Teaspoon Fenugreek powder
- Salt (To taste)
Cut fish in to small pieces. Shallow fry it in oil and keep it aside. Fry green chilli, ginger, garlic and curry leaves in oil.
Add chilli powder, fenugreek powder and salt . Put the fish pieces into it. Mix well for 7 minutes and remove from flame. Boil vinegar and cool it. Add it to the pickle and mix well.
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