Prep time:20mins | Cooking time: 45mins | Yield: Fills up a 500ml jar (approx)
- 4 palm sized slices of King Fish (Surmai) or 10 Mackerels (Bangde) or 15-25 Sardines (Tarle) depending on the size)
- 15 long dry red chillies deseeded (mix of Byadge and Kashmiri chillies)
- 1 tbsp cumin seeds
- 1 tsp turmeric powder
- 5-6 tbsp of vinegar (ready to use)
- 3/4th cup of boiled & cooled water +extra to grind the masala
- 1-2 whole bulbs of garlic chopped
- 1 inch ginger chopped
- 4-5 green chillies chopped
- salt to taste
1. Clean and allow the fish to drain on a colander. If required cut the fish into smaller pieces. Pat dry. Marinate it with turmeric powder, salt and half tsp of vinegar for 30 mins. Fry the fish lightly on both sides and keep aside to cool. If you can, debone the fish.
2. Grind the red chillies, cumin seeds, turmeric powder in 2 tbsp of vinegar and a little boiled & cooled water to a fine paste
3. Mix the masala, chopped garlic, ginger, chillies with 3-4 tbps of vinegar with 3/4th cup boiled water and cook for 30-40 minutes on a slow fire. Turn off the flame and keep aside to cool.
4. Mix the fried fish with the masala so that every piece is well coated with the masala. Store in an airtight glass or ceramic jar (not plastic). Fish mole will last for 8-10 days without refrigeration and for longer under refrigeration.