Salt and chilli paste (meet mirsang)

Ingredients

60 grams of Kashmiri Chillies

40 grams of Red Chillies

1 Pod Garlic

3 Spoons Salt

1 Spoon Cumin Seed or Jeera

Half Cup White Vinegar diluted with another half cup of water

All the above to be ground fine in diluted vinegar. When done, remove and bottle it for future use.

Used in curries, frying fish, for vegetables, frying baja’s or pakoras