14 December 2012,01:06 by
Ponmathi Srilekha.S

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Makes :
A jar

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Wipe dry the fish with a clean cloth, then rub both the sides of the fish with the ground masala paste.
  • Pour tamarind into a wide- mouthed jar, sufficient to cover the bottom. Place a layer of fish slice on it and cover with another thick layer of tamarind pulp.
  • Layer fish and tamarind till the whole mixture is used up. Then scatter peppercorns on top and pour in enough vinegar to cover the whole. Cork the jar tightly.
  • Shake the jar as often as possible and sun for 1 month regularly. Fry the slices in oil till crisp and brown.


  • 1½ kg white fish, cut into thick slices, washed with vinegar, marinated in salt and drained
  • Soaked, Ground to Paste and seived
  • 550 grams tamarind
  • 750 ml vinegar

Ground to Paste

  • 225 grams ginger
  • 90 grams red chillies
  • 45 grams cumin seeds
  • 15-20 flakes garlic
  • Peppercorns, to taste
  • 1 tablespoon turmeric powder
  • Salt, to taste

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