BOMBAY DUCK PICKLE
Preparation Method :
- Rub the ground masala paste with all the ingredients all over the fish and bring the mixture to a boil.
- Cool and store it in a jar.
- 500 ml Weak vinegar
- 150 grams Jaggery
- 12 Dried Bombay ducks, cleaned, cut into 4 pieces, rinsed and dried
- 100 ml Sesame oil
- Salt to taste
Grind to a fine paste with little vinegar
- 1 tablespoon roasted Cumin seeds
- 250 grams Onions
- 18-20 cloves Garlic
- 15-20 Green chillies
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