FERMENTED FISH

Equipment

A large mouthed bottle. Capacity depends on the quantity you prepare. Start with one litre.

A glass or ceramic jug (kefir should not touch metal)

3-4 Makerels large size (Makerel is called “Bangda” in the Maharashtra region)

1 small white onion

1 litre brine in proportion 1-2 tablespoons salt per litre of water (only natural sea salt or pink Himalayan salt)

1 teaspoon coriander seeds

Fresh dill or dill seeds (Locally called Sowa, Suva or Satpushpa)

1 tablespoon pepper corns

5-7 bay leaves (Tej patta)

1 cup kefir whey

Clean and skin the fish, remove all bones and cut into bite size pieces

Put the pieces of fish into the bottle

Slice the onion and add to the bottle

Add the herbs to the bottle

In the glass/ceramic jug, mix the cup of whey, one table spoon of salt and 3/4 litre of water. Mix well

Add the salt, water and kefir whey mix into the bottle completely covering the contents in the jar

Close the jar tightly and keep it at room temperature for 3-5 days

After 3-5 days refrigerate it until it is consumed/eaten up

Consume within 1-2 weeks

Serve with your stock or vegetables as a side dish