Masala fried fish (B)

Ingredients	For 4	For 100
Pomfert	500gms	12.5kg
Oil for frying	50ml	1.25lit
Masala:
Kashmiri chillies	10gms	255gms
Ginger	a small piece	55gms
Garlic	6 flakes	55gms
Cumin	a pinch	30gms
Mustard seeds	a small pinch	15gms
Cinnamon	a small piece	5gms
Cloves	2	5gms
Pepper corns	6	15gms
Tamarind	10gms	225gms
Onions	15gms	340gms
Salt	to taste	100gms
Vinegar	20ml	200ml

Wash, scale and trim the fins of the fish. Remove the intestines and bones. Wash again in vinegar. Make gashes on the fish. Grind the spices and salt and stuff the fish; smear outside as well. Tie up with a piece of twine. Allow to stand for a while to let fish absorb the spices. Shallow fry and serve hot.