500g salted kurau/threadfin fish (wash and cut into smaller pieces)
100g green chillies (break into 2)
50g young ginger(slice )
1 whole garlic (remove individually and remove skin)
1 big ball of tamarind/assam
150ml vinegar
1/2 cup sugar
1/2 cup oil
salt to taste
Spice Mix (blend/pulse)
20 dried red chillies (more or less, or less or more)
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.
Remove and keep aside.
In the same oil, sauté garlic.
Add spice mix.
Cook over low heat, stirring in between to prevent from burning and also till oil splits.
Extract tamarind juice by mixing with vinegar.
Pour inside 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.
Cook over low heat, stirring in between to prevent from burning and also till oil splits.
Extract tamarind juice by mixing with vinegar.
Pour inside 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.
Re: Pada saltfish - my mother's recipe calls for loads of whole shallots and shredded ginger (not blended)in addition to the mix.
ReplyDeleteBy the way, is your friend Mrs Joyce Felix the one who lives in SS2 PJ ?
Yes, she is the one. Well, recipes can vary according to individual preferences. Whats great will be when others enjoy it.
ReplyDeleteI would love to try this some day...
ReplyDelete