Use Indian salmon (rawas) or a similar fish. Cut fish into
1.75 cm. by 2.5 cm. (approx 1”× ½ “) pieces after scaling. Do not
wash. Rub over well with salt and set aside at room temperature for 3 days.
After 3 days there will be an amount of liquid extracted. Wash fish in the same
liquid and wipe dry with a clean, absorbent duster. Keep in the sun to dry for
2 days.
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Ingredients
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Quantity
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Tamarind
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Size of an egg
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Chilli powder
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Grind together vinegar
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6 tbsp
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Turmeric
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1 tsp
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Cumin
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1 heaped tbsp
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Garlic
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3 pods
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Squeeze pulp and juice out of tamarind using vinegar
Take pieces of fish and wash in week vinegar. Squeeze pulp
and juice out of tamarind using vinegar. Add to the ground ingredients a tsp of
salt and the tamarind juice. Dip each piece of fish individually in this
mixture and place in layers in an earthenware jar. Pour remaining spices on
top. Place 1 tbsp pepper and 1 tsp salt on the top. Close jar with a lid. Cover
with plastic and set aside. It will be ready for in a week. When needed take
out pieces and fry.
N. B. Water
should not be used at any time. If vinegar is very strong use a little less
tamarind. If carefully preserved, this will last for over a year.
