seafood

Avoli(Pomfret) Curry (Cooked in Coconut Milk )

Posted by veeenajan on September 19, 2015
Posted in: Bachelors Recipes, seafood. Tagged: , , . Leave a comment

Ingredients

Avoli fish curry

Avoli-1/2kg

Small onion-10

Ginger-medium piece

Green chilli-3

Chilli Powder-1 tbsp

Coriander Powder-1 1/2 tbsp

Turmeric Powder-1/2 tsp

Salt-

Coconut Oil-3tbsp

Coconut milk-3-4 cup(from one coconut)

Kudam puli-2 small piece

Curry leaves -1 string

Small Onion for seasoning-4

Avon (pomfret) curry

Method

Clean the fish and cut into medium size pieces ..Wash well and keep aside

Heat a nonstick kadai or manchatty and add coconut oil

Into that add onion slices ,ginger pieces and green chilli slits..

Saute for 5 minutes in medium heat ,reduce the heat and add all the powders..

Saute till the raw smell goes

Now into that pour coconut milk ..Mix well

Add kudam puli(wash well) and salt ..

Boil for  5 to 10 minutes ..

Now add fish pieces ..

Cook in medium flame till the oil appears in the top..

In between check the salt and spices ,adjust accordingly

Finally season with roasted small onion and curry leaves ..

Close the kadai for few minutes ..

Its best to serve after 5-6 hours

The only difference from my other thrissur fish curry recipe is that here we  are using coriander powder ..

Check that recipe also by clicking the link here

note :

If u want more gravy u can add more water with coconut milk .. Like wise adjust the spice level

Avoli meen curry

Love 

🙂

Veena

Unakkachemmeen Pachamanga-Muringakka Curry (Dry Prawns Raw mango Curry)/- Thrissur Style

Posted by veeenajan on January 15, 2014
Posted in: Bachelors Recipes, fish, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, seafood, Taste of Kerala. Tagged: , , , . 4 Comments

Ingredients

Unakkachemmen/dry prawns curry

Unakkachemmen/dry prawns curry

Dry Prawns-200gms

Raw mango-1

Ginger-one medium piece

Green chilli-2

Drumsticks/Muringakkaya-1 (medium size pieces )

Curryleaves-1 string

Coconut Oil-1 tsp

Grated coconut-1/2 of 1

Shallots/Small onion-3

Turmeric powder-1/2tsp

Chilli powder-1tsp

Water-3cup

Salt-to taste

Unakkachemmen/dry prawns curry

Unakkachemmen/dry prawns curry

Seasoning

Coconut Oil-1tbsp

Shallots-3

Curry leaves-1 string

Unakkachemmen/dry prawns curry

Unakkachemmen/dry prawns curry

Method

Wash dry prawns thoroughly 4-5 times ..

Drain it and keep aside for 10-15 minutes..

Heat a kadai and roast this prawns until it becomes light red in colour  in medium heat(5 minutes)

When cools down it will become crispy ..

Then remove head and tail of the prawns .. .

Now take a deep bottom kadai or mann chatty and add crushed ginger-shallot-green chilli ,drumstick,curry leaves ,turmeric powder,chilli powder,raw mango (big pieces) and roasted prawns along with water and salt ..

Sprinkle 1 tsp of coconut oil into it..

Mix well..

Cook for about 15 minutes in medium flame …

Then add finely ground coconut paste into it and stir well..

Cook for another 10 to 15 minutes or until the oil appears in the top…

Finally season with small onion and curry leaves (roast finely sliced  onion till light golden colour )

Add the seasoning and close the kadai for few minutes …

The yummy and authentic unakkachemmen curry is ready to serve…

Unakkachemmen/dry prawns curry

Unakkachemmen/dry prawns curry

Love

🙂

Veena

Seared Kingfish with Aubergine Salad

Posted by veeenajan on June 27, 2013
Posted in: Bachelors Recipes, salad, seafood, starter. Tagged: , , , , . Leave a comment

Ingredients

Kingfish-Aubergine Salad

Kingfish-Aubergine Salad

Kingfish fillet -250 gms

Eggplant(aubergine)-1

Tomato-1(chopped finely )

Cucumber-1(chopped)

Big onion-1/2

Olive Oil-

Salt & Pepper -to taste

Lemon juice-

Balsamic vinegar -1tsp

Lettuce –

Kingfish-Aubergine Salad

Kingfish-Aubergine Salad

Method 

Wash and cut fish into thick 2 inch pieces ..

Cut eggplant into same size and keep in the salt water …

Drain well and marinate the fish and eggplant  pieces with salt,pepper and lemon and keep aside for 15 minutes ..

Careful while adding salt into the eggplant coz we already  added salt in the water

Heat very less amount of olive oil and shallow fry the fish pieces in medium flame (5 minutes in each side )

Then shallow fry the egg plant also (3 minutes in each side ,u can vary the time according to the egg plant u r using )

Then marinate little bit salt in the onion slices and just saute for 2 minutes (till translucent )

Then in a bowl add all the ingredients one by one that is finely chopped tomato,cucumber ,salt,pepper powder,onion,fish,eggplant ,olive oil(1/4tsp) and balsamic vinegar ..

Mix well ..(if u want u can very less amount of lemon juice also )

Check the taste ..

Then for plating, place  this salad into a lettuce leaf and keep two lemon wedges in the sides ..

So the healthy and yummy fish-eggplant salad is ready to serve ..

Hope u all will like this salad..

Kingfish-Aubergine Salad

Kingfish-Aubergine Salad

Love 

🙂

Veena

കള്ള് ഷാപ്പ്‌ മീൻ കറി /Toddy Shop Fish Curry

Posted by veeenajan on April 15, 2013
Posted in: fish, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, seafood, Taste of Kerala. Tagged: , , , , , , . 8 Comments

Ingredients

Shappu Style Meen Curry

Shappu Style Meen Curry

Fish -1/2kg(preferably king fish)

Fish Tamarind -2 big piece

Ginger-1 big piece

Garlic-4

Curry leaves-2 strings

Green Chilli-4(slits)

Salt-2tsp

Water-3cup

Chilli Powder-2tbsp

Turmeric powder-1/2tsp

Fenugreek powder-one pinch

Mustard seeds-1/4tsp

Fenugreek seeds-10

Dry red chilli-2 (slits)

Coconut Oil-2tbsp

Shappu Style Meen Curry

Shappu Style Meen Curry

Method

 

Clean and wash fish ..Cut into medium pieces ..

Heat coconut oil and splutter mustard seeds,fenugreek seeds and dry red chilli along with curry leaves ..

Then add thin long slices of ginger ,garlic and green chilli ..

Saute for 1 minute and lower the heat and add chilli powder ,turmeric powder and fenugreek powder..

Saute until the raw smell goes..

Then pour hot water and add salt ..

Then add fish tamarind(kudam puli) and boil well ..

Finally add fish and cook for about 20 minutes in medium heat ..

Check the salt.Allow to cool for sometime.. It will be more good if it sits for bit long ..

Serve with kappa …

Shappu Style Meen Curry

Shappu Style Meen Curry

ആവശ്യം ഉള്ള സാധനങ്ങൾ

മീൻ -1/2 കിലോ (നെയ്മീൻ)

കുടംപുളി -2 വലിയ കഷ്ണം

ഇഞ്ചി -1 വലിയ കഷ്ണം

വെളുത്തുള്ളി -4 ചുള  വലുത്

കറിവേപ്പില -2 തണ്ട്

പച്ചമുളക് -4

ഉപ്പ് -2 ടി സ്പൂണ്‍ (ഏകദേശം)

വെള്ളം – 3 കപ്പ്‌

കടുക് -1/4 ടി സ്പൂണ്‍

ഉലുവ-ഒരു  നുള്ള്

മുളക് പൊടി -2 ടേബിൾ സ്പൂണ്‍

മഞ്ഞൾ പൊടി -1/ 2 ടി സ്പൂണ്‍

ഉലുവ പൊടി -ഒരു നുള്ള്

വെളിച്ചെണ്ണ -2 ടേബിൾ സ്പൂണ്‍

ഉണക്ക മുളക് -2

 

Shappu Style Meen Curry

Shappu Style Meen Curry

തയ്യാറാക്കുന്ന വിധം

മീൻ നന്നായി കഴുകി വൃത്തിയാക്കി വക്കുക ..

വെളിച്ചെണ്ണ നന്നായി ചൂടായതിനു ശേഷം കടുകും ഉലുവയും ഉണക്കമുളകും കറിവേപ്പിലയും  താളിക്കുക .

അതിനു ശേഷം നീളത്തിൽ അറിഞ്ഞ ഇഞ്ചിയും ,പച്ചമുളകും ,വെളുത്തുള്ളിയും ചെറു തീയിൽ വഴറ്റുക ..

അതിലേക്കു മുളക് പൊടിയും മഞ്ഞൾ പൊടിയും ,ഉലുവ പൊടിയും ചേർത്ത്   പച്ചമണം മാറുന്നത് വരെ വഴറ്റുക..

അതിലേക്കു ചൂട് വെള്ളം ചേർക്കുക ..ഉപ്പും  ചേർത്ത് ഇളക്കുക ..

അതിനു ശേഷം അൽപ സമയം വെള്ളത്തിൽ കുതിർത്തു വച്ച കുടം പുളി കൂടി ചേർത്ത് നന്നായി തിളപ്പിക്കുക ..

അവസാനമായി മീൻ ചേർത്ത് വേവിക്കുക ..

ഏകദേശം 20 മിനിറ്റ് ..

അപ്പോളേക്കും ചാറു കുറുകി വരും … ഉപ്പു നോക്കുക .ആവശ്യം ഉണ്ടെങ്കിൽ ചേർക്കുക

അടുപ്പിൽ നിന്നും മാറ്റി ചൂടാറിയ ശേഷം ഉപയോഗിക്കാം ..

കപ്പയുടെ കൂടെ നല്ല രുചിയാണ്

 

Shappu Style Meen Curry

Shappu Style Meen Curry

Love 

🙂

Veena

 

 

Fish Pickle / Meen Achar

Posted by veeenajan on March 7, 2013
Posted in: kerala ruchi, Mother`s Special, Non Vegetarian Dishes, pickle, seafood, Taste of Kerala. Tagged: , , , , , , , , , , , , , , , . 7 Comments

Ingredients

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

King Fish/Neymeen-750gm

Sardines/mathi-10 small (opt)

Ginger-1 big piece

Garlic-20 cloves

Green Chilli-10

Curry leaves-4 strings

Chilli Powder(Mulaku podi)-3 1/2tbsp

Turmeric powder(Manjal Podi)-1tsp

Fenugreek Powder(Uluva)-1/4tsp

Asafoetida  Powder(kayam)-1/4tsp

Salt-

Vinegar-little more than 1 cup

Water-4 cup(hot)

Sesame Oil- 4tbsp

Mustard seeds-1/4tsp

Fenugreek Seeds-1/4tsp

Whole Dry Red Chilli-3(slits)

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

For Marination

Chilli Powder-2tbsp

Turmeric Powder-1tsp

Vinegar-1tbsp

Salt-

Oil – for frying

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

Method

Clean and wash the fish pieces ..

Cut king fish(flesh only) and sardine into small pieces..

Wash again and drain them ..

Then marinate them with chilli powder,turmeric powder,vinegar and salt ..

Keep it for minimum 1 hour

Then shallow fry the fish pieces in 5-6 batches till the pieces becomes crisp ..

Keep aside ..

Heat sesame oil in a pan,splutter mustard seeds,dry red chilli and fenugreek seeds one by one

Then saute  ginger ,garlic ,green chilli and curry leaves ..

When it become light golden colour take off the pan from the heat and add chilli powder,turmeric powder,asafoetida powder and fenugreek powder ..

Then saute for few seconds in a very low flame until the raw smell of the powders go..

Then to this add salt ,vinegar and water ..

Boil well..To this add fried fish pieces and  cook for 10 minutes in medium flame …

Check the gravy ..if u find some taste is missing adjust according to ur taste (Salt,vinegar ,chilli )

The spice is purely depending up on each person ..So choose ur spice level individually .. I love spicy food but my friends are not able to afford my food coz of that 😉 So don`t blame in that matter k 🙂

So use the pickle after 2 weeks .. Keep in an airtight container …

In the very  first day if u feel the sourness and spice is more ,don`t worry it will subside after few weeks .. By that time the fish pieces will absorb all the flavours will be very soft ..

When I made fish pickle for the very first time ,me only used king fish ,as I don`t eat fish no idea about its taste 🙂

So when I gave sample to my hus he said everything is there but except the fish flavour (as king fish is not having that much fish flavour )..That moment I decided to add some sardines  along with this neymeen for the additional flavour and it worked well .. Thats y I said sardines are the optional ingredient.. Its not a must ..

So make it ,taste it, enjoy it and don`t forget to leave ur valuable comments and suggestions 😉

Fish Pickle/Meen Achar

Fish Pickle/Meen Achar

Note :

U may also like

Mathi Achar/SardinePickle

Mathi Achar/SardinePickle

Chemmen Achar/Shrimp/Prawns Pickle

Chemmen Achar/Shrimp/Prawns Pickle

Love

🙂

Veena

Easy Fish Molee

Posted by veeenajan on February 12, 2013
Posted in: fish, kerala ruchi, Kids Special, Mother`s Special, Non Vegetarian Dishes, seafood, Taste of Kerala. Tagged: , , , , , , . 8 Comments

 

 

 

Ingredients

Neymeen/Arakka (King fish)-300 gms

Onion-1big sliced

Green Chilli-3-4 (slits)

Curry leaves-1 string

Pepper Powder-1/2tsp

Turmeric Powder-2 pinch

Salt-

Ginger- one small (chopped finely)

Garlic-2 (chopped )

Garam masala-2 pinch

Lime juice-half of a lemon or according to ur taste

medium thick Coconut Milk-11/2 cup (of 1 coconut)

Thick coconut mill-1/2 cup

Coconut oil-

Fish Molee

Fish Molee

 For Marination

Turmeric Powder-1/4 tsp

Pepper Powder-2 tsp

Lemon Juice -of 1

Salt-

Fish Molly

Fish Molly

Method

Mix turmeric powder,pepper powder,salt and lemon juice ..

Marinate the fish pieces with this masala mix and keep aside for 30 minutes

Then Shallow fry the fish and keep in a kitchen tissue .

Heat coconut oil in a non stick pan ,add ginger,garlic and green chilli Saute for one minute ,then add curry leaves,salt and onion ..

Saute till the onion become translucent ..

Then add turmeric powder and pepper powder .. Saute for few seconds ..

Then add garam masala and mix well..

Then add the fried fish pieces and coat the masala and cook for 2 minutes .

Then add  second coconut milk and allow to cook for 5 minutes in medium heat

..Meanwhile just rotate the pan to mix the fish with the curry ..

Its better not to use a spoon after adding fish in to the gravy….

Cook till the gravy becomes semi medium thick ..

Then add thick coconut milk .. After that don’t boil the curry ,just heat ..

Then add lemon juice. Check the salt and spice ..

Remove from the stove ..

If u want u can add cornflour to thicken the gravy ..Here I didn`t do it .. Finally sprinkle 1 tbsp of coconut oil and 3-4 curry leaves and close the pan

Serve after 10 minutes ..   Small tip:If ur coconut milk is not sweet enough ,u can add pinch of  sugar to the coconut milk and mix before adding to the curry ..I am sure it will enhance the taste 😉

Fish Molee

Fish Molee

Love

🙂

Veena

Special Avoli/Karimeen Pollichathu

Posted by veeenajan on February 12, 2013
Posted in: fish, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, seafood, Taste of Kerala. Tagged: , , , , , , . 3 Comments

Ingredients

Avoli Pollichathu

Avoli Pollichathu

Avoli(Pomfret)/Karimeen(pearlspot) – medium size 2

A)

Egg-1/2

Pepper powder-1tsp

Kashmiri chilli Powder-1tbsp

Turmeric powder-1/2tsp

Ginger-Garlic paste-1tsp

Salt-

Lime juice -of 1

 

Avoli Pollichathu

Avoli Pollichathu

 

B)

Big Onion-3 (slices)

Ginger-1 small piece (chopped finely)

Garlic-3 big pods (chopped finely)

Green chilly-3 slits

Curry leaves-2 strings

Kudampuli/Fish Tamarind -2

Tomato-1

Salt-

Kashmiri chilli powder-1tbsp

Pepper powder-1/4tsp

Turmeric powder-1/4 tsp

Roasted small onion-2tbsp

Coconut milk-4tbsp

Banana Leaf-2 piece

Coconut Oil-2tbsp

Method

Avoli Pollichathu

Avoli Pollichathu

Clean and wash the fish neatly with lemon and salt ..

Make 3-4 gashes in each side of the fish ..

In a bowl add 1/2 of an egg ..beat well..

To this add salt,ginger- garlic paste ,pepper powder,chilli powder,turmeric powder and lime juice ..

Mix well ..

Marinate the fish with this masala … Keep aside for minimum 20 minutes.

Deep fry this marinated fish in coconut oil ,drain and keep aside in a kitchen tissue ..

Now we will make masala ..

Heat coconut oil in a pan ..

Add ginger ,garlic,green chilli and curry leaves ..

Saute well..Then add onion and saute ..Saute till it become golden brown ..

Then add puli (soak puli in water for 20 minutes  and cut into small pieces )

Now add turmeric powder,pepper powder and chilli powder..

saute till the raw smell goes ..Then add tomato and and cook ..

Cook for 5 minutes in low flame ..Now to this masala add fried fish ..Cover the fish with masala and cook..

After 2 minutes add coconut milk and fried onion (fry sliced small onion till light golden colour and keep aside ) and cook for 5 minutes..If u feel the sourness is less u can add the water which we used to soak puli)

Very carefully handle the fish ..Check the salt ..Finally garnish with curry leaves ..

Finally transfer the fish with masala to a banana leaf and wrap .

Place this wrap in a hot pan for 5 minutes by turning both sides ..

Transfer to a serving plate and have this yummy fish pollichathu..

Note :If u want u can use small onion instead of big onion and increase or decrease spice and sourness ..

Recipe Source

Goodfood

 

 

Love

🙂

Veena

Raw Mango – Green Chilly Fish Curry

Posted by veeenajan on February 4, 2013
Posted in: fish, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, seafood, Taste of Kerala. Tagged: , , . 5 Comments

Ingredients

Special Fish Curry

Special Fish Curry

Fish -400 gms

Raw Mango-1 medium (depending up on the sourness)

Green Chilly-4(depending up on the chilly u use )

Ginger-1 small piece

Whole Pepper-1tsp

Turmeric power-less than 1/4 tsp

Big Onion-1 small

Shallots-4

Curry leaves-2 strings

Salt-to taste

Water-1 cup

Coconut Milk -of 1/2 coconut (2 cup)

Asafoetida powder-2 pinch

Coconut Oil

Special Fish Curry

Special Fish Curry

For Marination

Turmeric Powder-1/4tsp

Pepper Powder-2 tsp

Lemon Juice-of 1

Salt

Method

Clean and cut the fish into medium sized pieces ..Wash it with lemon juice and salt..

Marinate the fish and keep aside for minimum 1 hour..After that shallow fry them and keep it in a kitchen tissue..

Make a fine paste of raw mango ,green chilly and pepper powder.

Finely chop onion,ginger  and shallots ..

Heat coconut oil in a kadai or kalachatty ,saute the onion,ginger and shallots along with 1 string of curry leaves ..

Then add turmeric powder ,asafoetida and saute for a second ..

Now add ground paste to this mix well..

Pour water , coconut milk  and salt..

Finally add fried fry pieces and close the pan and allow to cook for 10 minutes in medium heat ..

Check the salt ..if u want ur fish curry to be more spicy and tangy adjust according to ur taste …

Then sprinkle 1 tbsp of coconut oil and curry leaves and close the pan for 5 minutes b4 serving …

Special Fish Curry

Special Fish Curry

My own Creation  😉

Love 

🙂

Veena

Chilly Soya Fish

Posted by veeenajan on January 21, 2013
Posted in: chinese, fish, Non Vegetarian Dishes, seafood, starter. Tagged: , , , . 2 Comments

Ingredients

Chilly Soya Sauce

Chilly Soya Sauce

Fish -250gms

Onion-1/2 big(medium cubes)

Onion-1/2 chopped finely

Bell pepper-1/2 (medium cubes)

Spring onion-2tbsp

Celery-1tbsp

Ginger-1 medium piece

Garlic-5 pieces

Soya sauce-2tbsp

Tomato Sauce-1tsp

Worcestershire sauce -1tbsp

Green Chilly-4 (fine strips)

Salt-to taste

Oil- for frying

Honey-1tbsp

Vinegar-1/2tsp

Corn flour-1tsp (add this to 1/2 cup of water )

Water-1cup

Chilly Soya Sauce

Chilly Soya Sauce

For marination

Maida-2tsp

Corn flour-1/2 tsp

Red colour-a pinch

Soya Sauce-1tsp

Pepper powder-1tsp

Lime Juice-1tbsp

Chilly Paste-1tsp

 

Chilly Soya Sauce

Chilly Soya Sauce

Method

Choose any boneless white fish ..Here I used king fish ..Cut the fish into small cubes.

Finely chop ginger ,garlic , 1/2 onion,celery and spring onion and keep aside.

Then in a bowl add pepper powder,salt,soya sauce ,lemon juice,colour and chilly paste ..Mix well ..

Then marinate fish pieces with this paste ..Keep at least 1 hour in the refrigerator .

Then add 2 tsp of maida and 1/2 tsp of cornflour to the marinated fish and mix well..

Heat oil in a kadai..Deep fry the marinade fish pieces and transfer to a kitchen tissue..

Now take another wok and heat  1tbsp of oil(use the same oil we used for frying the fish)

Then to this ,add green chilly , finely chopped ginger,garlic ,onion,celery and spring onion one by one

Saute till the raw smell goes .Reduce the heat.

Chilly Soya Sauce

Chilly Soya Sauce

Now add all the sauce one by one ,bring to boil ..

Now add water ,salt ,vinegar and honey ..If u don`t prefer honey can use sugar also..

Check the sauce ..add if anything needed..Now add onion cubes and bell pepper ..Now add fried fish pieces .

Bring to boil in medium flame for 5 minutes

Now finally add cornflour mix and allow to thicken the sauce..Cook for another 5 minutes ..

Finally garnish with chopped spring onion and ginger strips..

So the very tasty and easy chilly soya fish is ready ..

Note :U can increase green chilly if u want ur chilly soya to be more spicy ..

Chilly Soya Sauce

Chilly Soya Sauce

 

Love

🙂

Veena

Mathi/Chala Achar/Pickled Sardine

Posted by veeenajan on December 3, 2012
Posted in: fish, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, pickle, seafood, Taste of Kerala. Tagged: , , , , , , , , . 9 Comments

Ingredients

Sardine/Mathi Pickle

Sardine/Mathi Pickle

Sardine/Mathi-1 kg

Garlic-20 cloves (long strips)

Ginger- 1 big piece (strips)

Green chilly-15 (slits)

Curry leaves-4 strings

Chilly powder-2 1/2 tbsp

Turmeric powder-1/2tsp

Asafoetida powder1/4tsp

Fenugreek powder- 1/4 tsp

Salt- to taste

Mustard seeds-1tsp

Fenugreek seeds-1/2tsp

Oil- for frying

Vinegar-3/4cup

Hot Water-2 to 3 cups

Dry red chilly-5 (slits)

DSC_0142

For Marination

Chilly powder-2 1/2 tbsp

Turmeric powder-1/2tsp

Vinegar-1tbsp

Salt- to taste

DSC_0144

Method

Choose very small sardines ..Small ones best for pickle than big sardines..

Cut ,clean and wash them properly using salt and vinegar ..

Then make 5 to 6 gashes on each sides..

Make a paste of chilly powder,turmeric powder and salt ..Marinate the sardines with this masala ..Keep aside for minimum 15 minutes

Heat  3 tbsp oil in a heavy bottomed  non stick pan

Fry ginger pieces,garlic pieces ,green chilly separately,Keep aside

Then splutter mustard seeds,fenu greek seeds,dry red chilly and curry leaves one by one(Add enough oil )

Then switch off the gas and add all the powders and saute until the raw smell goes..

Then add vinegar ,boiled water ,salt and roasted ginger-garlic and curry leaves ..Mix well ..Keep aside ..

Now fry the sardines in batches till they become crisp (dont burn )

DSC_0152

DSC_0155

Add all fried fish into the prepared sauce ,mix well and boil well for 10 minutes in medium flame ..

DSC_0158

Check the salt and sourness ..So yummy but simple mathi achar is ready ………….

On the first day- Closeup shot

_dsf3996-1

 

After 2 weeks

Sardine/Mathi Pickle

Love

🙂

Veena