Salt Fish Paada/Bulcha 
Pearl Subramanian

SALT FISH BULCHA.
 
 Ingredients:
Use Seer, Promfret, Kodava or any good fleshy Fish.
Soak the Salted Fish in water for a while, drain & apply Turmeric Powder & fry the Salt . Fish - keep aside to cool - remove the bones & mash the flesh - keep aside.

Other Ingredients Required
Oil ¼ cup: Onions-minced, Green Chillies minced; Green Corriander chopped finely; Curry Leaves. Ginger, Garlic paste; Chilly Powder, Jeera Powder; Salt to taste. 

Method:
Fry the minced Ingredients in Oil, till the Onions are brown, add Ginger/ Garlic Paste, & continue to fry on Medium Heat till the raw smell of Garlic disappears-say for about 2-3 mins. Add Chilly Powder & Jeera Powder & fry well till the oil comes to the surface now add thick Tamarind Juice,& mix well add the mashed fish & allow to thicken but do not allow to burn, allow to cook till required thickness is achieved, (thick like a chutney consistency). Remove from fire - let it cool bottle & keep.

**For a Variation -
Tomatoes could be used if the Bulcha is being used up in 2 - 3 days. Ginger/Garlic/Jeera/Dry Chilly - could be used, all this could be ground with the vinegar & made instead of Tamarind Juice. 

Questions or comments about this web site?