Posted by Ramya Edirisinhe on January 31, 19101 at 21:13:54
Ingredeants: 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 pepper 1.tesp freshly ginger. 4.cloves freshly garlic. 1/4. Termeric. Suger to taste Salt to taste
1- 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 temprature over night.
Add 2 teasp fullof suger to the Ingredeants as a preservative.
Next day the fish pickel should be once again mixed properly with a wooden spoon and packed in seperate container or bottel with lid to be used.
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