Tamarind fish

Ingredients	For 4
Pomfret or any other suitable fish	1.35kg
Red chillies	55gms
Turmeric	30gms
Garlic	30gms
Tamarind	450gms
Cumin	15gms
Ginger	115gms
Vinegar	1.2 lit
Salt	To taste

Clean and cut fish into slice. Cover with plenty of salt and keep aside for 24 hours turning it over 3 or 4 times so that fish is well salted. Cover tamarind with vinegar and let it soak for 5 – 6 hours. Let it marinate thoroughly and then squeeze all the pulp out of it. Strain through a sieve. Grind chillies, turmeric and cumin seeds into a thickish paste using vinegar. Slice ginger and garlic. Remove fish from brine and wipe each piece thoroughly dry. Rub both sides of the fish with curry paste. Into a wide mouthed jar, pour sufficient tamarind pulp to cover the bottom. Scatter over it a few pieces of ginger and garlic. Place a piece of fish on top of this. Scatter a little more ginger and garlic. Cover with tamarind pulp. Repeat process till all the fish is used up. If any of the ingredients are left over, pack them well into the jar. Add enough fresh vinegar to cover the lot. Seal the jar stand the jar in the sun daily for 2 – 3 weeks. Shake the jar as often as possible during this period. Keep the jar well covered and fry desired quantity when required.