- Seer Fish (Vanjaram) – 1 kilo
- Kashmir dried chilli – 125 No.s
- Jeera – 5 Table spoons
- Ginger – 2 inch pieces – 5 nos.
- Garlic – 10 whole pod
- Green chilli – 40
- Gingelly oil – 1-1/4 kilo
- Vinegar – 5 cups
- Salt – 100 gms (add more taste)
- Mustard seed – 2 table spoons
- Curry leaves – 1 Handful
- Turmeric powder – 1 table spoons
- Heat the oil and keep it in a vessel.Cut the fish into slices, marinate it with salt and turmeric powder for 15 minutes.
- In frying pan fry the fish using a little oil (do not deep fry) turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire.
- Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.
- Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on the thick part of the chilli, this is to help the chilli marinate and soak.
- Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.Peel the ginger and cut into small pieces.Grind the red chilli, using vinegar.
- Keep aside two table spoon peeled garlic, 2 table spoon ginger to put whole along with green chilli. Soak them in vinegar.Grind ginger and garlic and jeera using vinegar.
- Heat the remaining oil in a thick bottom pan.
When the oil is hot, add mustard seeds, add curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy.
- Then remove from fire and store in bottles or jars.