MENU
 
 
 
 

  • Pada Salt Fish Pickle

    1 vote
    Pada Salt Fish Pickle
    Prep: 50 min Cook: 45 min Servings: 15
    by Navaneetham Krishnan
    370 recipes
    >
    so so good for its salty, spicy and zesty flavors.

    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 inches young ginger
    • 20 shallots

    Directions

    1. Fry the salt fish in heated oil.
    2. Remove and keep aside.
    3. In the same oil, sauté garlic.
    4. Add blended/grounded ingredients.
    5. Cook over low heat, stirring in between to prevent from burning.
    6. Continue until its aromatic and oil splits.
    7. Mix tamarind and vinegar together.
    8. Pour inside.
    9. Add sugar, salt to taste(if needed), garlic, green chillies and salt
    10. fish.
    11. Quickly stir and off the heat.
    12. Let it cool before storing in jar/air tight container(s).
    13. Once its done, keep in the fridge.

    Similar Recipes

    Leave a review or comment