Ingredients
600g salted fish eg thread fin or snapper, 200ml cooking oil.
1 teaspoon mustart seeds, half teaspoon fenugreek seeds
160g sliced shallots, 70g sliced garlic cloves,
80g ginger, julienned, 25g coarsely pounded fennel
3 sprigs curry leaves, shredded.
450g commercial chili paste, 1 teaspoon turmeric powder,
1 tablespoon fennel powder, 2 teaspoon cumin powder.
120g tamarind mixed with 150ml water & Strained,
80g sugar, 80ml rice vinegar, half teaspoon salt & sugar
Method
Cut salted fish into 1.5cm pieces & soak in water for about 1 hour remove excess salt.
Dry well with absorbent paper or in the sun for half a day.
Heat oil & fry the dried fish pieces until golden brown & drain on absorbent paper.
Leaving about 100ml of the oil, heat the reserved oil & fry the mustard seeds & fenugreek until aromatic.
Add shallots, garlic slices, ginger, & fennel n
600g salted fish eg thread fin or snapper, 200ml cooking oil.
1 teaspoon mustart seeds, half teaspoon fenugreek seeds
160g sliced shallots, 70g sliced garlic cloves,
80g ginger, julienned, 25g coarsely pounded fennel
3 sprigs curry leaves, shredded.
450g commercial chili paste, 1 teaspoon turmeric powder,
1 tablespoon fennel powder, 2 teaspoon cumin powder.
120g tamarind mixed with 150ml water & Strained,
80g sugar, 80ml rice vinegar, half teaspoon salt & sugar
Method
Cut salted fish into 1.5cm pieces & soak in water for about 1 hour remove excess salt.
Dry well with absorbent paper or in the sun for half a day.
Heat oil & fry the dried fish pieces until golden brown & drain on absorbent paper.
Leaving about 100ml of the oil, heat the reserved oil & fry the mustard seeds & fenugreek until aromatic.
Add shallots, garlic slices, ginger, & fennel n
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