Saturday, November 13, 2010

Pada Salt Fish Pickle


Oh-my-goodness! Can you believe it? Salt fish pickle yo. No other, (Salted Fish Achar/Pickle), not the store bought one, but the famous Pada. Pada you know? Pada-lah. Salivating and absolutely fabulous Portuguese/Eurasian (Prawn Devil Curry) salt fish pickle (Vegetable Pickle). And so, I pinched the recipe from Mrs Joyce Felix, thank you mummy. Your food is always loved by nava-k. I'm so grateful that despite we are distanced now, yet, we still keep in touch when the need arises, thank you for unselfishly sharing this  Pada Salt Fish Pickle recipe- fried salted fish tipped in a spicy-tangy thick paste, also, alongside green chillies, ginger and garlic.

Ingredients
500g salted kurau/threadfin fish (wash and cut into smaller pieces)
100g green chillies (broken into 2)
50g young ginger(sliced )
1 whole garlic (remove skin)
1 big ball of tamarind/assam
150ml vinegar
1/2 cup sugar
1/2 cup canola oil
salt to taste

To Be Blended/Grounded:
20 dried red chillies (add more if you like)
3 tbsp fennel powder
1 1/2 tbsp cumin powder
2 tbsp mustard seeds
1 tsp fenugreek seeds
2 inch young  ginger
20 shallots

Method:
Fry the salt fish in heated oil.
Remove and keep aside.
In the same oil, sauté garlic. 
Add blended/grounded ingredients.
Cook over low heat, stirring in between to prevent from burning to release aroma and till oil splits.
Extract tamarind juice by mixing with vinegar.
Pour inside the spicy paste.
Add sugar, salt to taste(if needed), garlic, green chillies and salt fish.
Quickly stir and off the heat.
Let it cool down before storing in jar/air tight container(s), then store in the fridge.
Don't forget to trend alongside "cook with nava-k" on every other social media pleassee!!

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3 comments:

  1. Re: Pada saltfish - my mother's recipe calls for loads of whole shallots and shredded ginger (not blended)in addition to the mix.

    By the way, is your friend Mrs Joyce Felix the one who lives in SS2 PJ ?

    ReplyDelete
  2. Yes, she is the one. Well, recipes can vary according to individual preferences. Whats great will be when others enjoy it.

    ReplyDelete

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