Mackerel Bottle Sauce

Materials:

Batamacha 4th,
2 tablespoons of raw egg,
Nun Swadmatoy,
The amount of sherrytalel,
Coconut spinach 2 tablespoons,
1 tablespoon of rosewater,
Yellow spoon 2 tablespoons,
1 spoon of black pepper

Method:

Mix the ambaata, rosacea and karnalakabata together. Keep the salt and turmeric in the wash. Keep the oil in the froth. Keep the fish in the heat when the oil is hot. Soak the mixture with the batter in black pepper. Cover with salt, turmeric and a little water. Grate the fish when it gets thick. Serve it with hot hot rice.