Sukhi Gharub Nu Achar Recipe
Ingredients
| 1 1/2 kg dry fish roe | ||
| 3/4 ltr Navsari vinegar | ||
| Chilli powder | 1 Cup (16 tbs) | |
| Cumin seeds | 1/2 Cup (16 tbs) | |
| Garlic | 125 Gram | |
| Sesame seed oil | 250 Gram | |
| Mustard oil | 250 Gram | |
Directions
Wash, dry and cut fish roe into two-inch pieces.
Peel garlic and keep one pod aside.
Grind remaining garlic with cumin seeds and chilli powder in a little vinegar.
Fry fish roe in a little mixed sesame seed and mustard oil.
Remove from pan and drain.
Add remaining mixed oil to pan and fry ground spices for 1-2 minutes.
Add remaining vinegar and garlic and cook till oil floats on top.
Add fish roe and bring gently to boil 2-3 times.
Leave pickle in pan for twenty-four hours to cool completely.
Place in a glass jar, making sure that it is completely covered with oil.
The oil preserves the pickle and if more is required, boil some, cool and pour over.
Peel garlic and keep one pod aside.
Grind remaining garlic with cumin seeds and chilli powder in a little vinegar.
Fry fish roe in a little mixed sesame seed and mustard oil.
Remove from pan and drain.
Add remaining mixed oil to pan and fry ground spices for 1-2 minutes.
Add remaining vinegar and garlic and cook till oil floats on top.
Add fish roe and bring gently to boil 2-3 times.
Leave pickle in pan for twenty-four hours to cool completely.
Place in a glass jar, making sure that it is completely covered with oil.
The oil preserves the pickle and if more is required, boil some, cool and pour over.
Chef
