Mangalorean Fish Mole - A Flavorful Fish Preserve

Ingredients: 4 palm-sized slices of King Fish (Surmai) or 10 Mackerels (Bangde) or 15-25 Sardines (Tarle), depending on size

15 long dry red chilies, deseeded (a mix of Byadge and Kashmiri chilies)

1 tbsp cumin seeds1 tsp turmeric powder , 5-6 tbsp vinegar (ready to use),1-2 whole bulbs of garlic, chopped , 1-inch ginger, chopped , 4-5 green chilies, chopped

Salt to taste

Instructions:  Start by cleaning the fish and allowing it to drain on a colander. If needed, cut the fish into smaller pieces. Pat them dry and marinate with turmeric powder, salt, and half a teaspoon of vinegar for 30 minutes. Lightly fry the fish on both sides and set them aside to cool. If possible, debone the fish.

Grind the red chilies, cumin seeds, and turmeric powder in 2 tablespoons of vinegar, along with a little boiled and cooled water, to create a fine paste.

Combine the masala paste, chopped garlic, ginger, chilies with 3-4 tablespoons of vinegar and 3/4th cup of boiled water. Cook this mixture for 30-40 minutes over low heat. Once done, turn off the flame and allow it to cool.

Mix the fried fish with the prepared masala to ensure every piece is thoroughly coated. Store the Fish Mole in an airtight glass or ceramic jar (avoid plastic containers). Fish Mole can last for 8-10 days without refrigeration and even longer when stored in the refrigerator.

Conclusion: Mangalorean Fish Mole is a testament to the ingenuity of coastal cuisine, where flavors are preserved to savor for days to come. This tangy and spicy preserve allows fish enthusiasts to enjoy their favorite seafood long after it's cooked. With a bold blend of spices and the zing of vinegar, this recipe captures the essence of Mangalore's culinary traditions. Whether as a side dish or an appetizer, Mangalorean Fish Mole promises a burst of flavors with every bite.