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Message: <blockquote data-quote="jop" data-source="post: 2606162" data-attributes="member: 53758">Malu Achcharu - Fish PickleIngredeants:1.pound Fish-(Balaya, Kelawalla,Hurullo)1.pound Shallots.(small red onion)6.medium carrots.8oz.green beens.1.pound green chilies (Amu miris)1. medium row papo (Papol-Gualabu)1.bottel( MD.-Sri lanka)coconut viniger-750ml.4.tabsp.ground Musterd.2.tabsp ground red chilies.1Tabsp. ground pepper1.tesp freshly ginger.4.cloves freshly garlic.1/4. Termeric.Suger to tasteSalt to taste1- Rinse the fish and dry them well.2- Cut fish in to small cubes and a deep fry in a vegeterbel oil.3- Peelled Onion.4- Cut the green chilies begining from the meddle to the bottem.5- Rinse the carrot,corsely shred carrot in medium strips.6- Cut the row papaya( guslabu)in to thin slicers heat salt water untill boiling ,put soak the thin slices row papo in the boiling salt water only 10-secound.7- Soak musterd seed in viniger for about 2-hours,then grind mueterd seed with viniger.Other ingredeant also be grounderd with viniger,(pepper, garlic, ginger, red chilies, termeric.)8- Finely, Combine the Fish Vegeterbel and all ingredeants put in a glass or plastic bowl mix to gether well, before use the pickel shud.be kept closed with the tight lide in a bowl, Cover and let stand at room tempratureover night. Add 2 teasp fullof suger to the Ingredeants as a preservative.Next day the fish pickel should be once again mixed properly with awooden spoon and packed in seperate container or bottel with lid to be used.</blockquote>

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