Recipe Ingredient
- 200g salted fish (flesh only)
- Ground finely:
- 20g coriander (ketumbar)
- 5g fenugreek (halba)
- 5g fennel (jintan manis)
- 5g cummin (jintan putih)
- 10 dried chillies (remove seeds and soak in water)
- 2 inches fresh turmeric
- 10 shallots
- 3 pips garlic
- 3 cloves
- 3 star anise
- 3 tbsp vinegar
- 120g sugar
- 2 stalks curry leaves
- oil for cooking
Instructions
- Cut salt fish into desired sizes, wash and drain. Fry in hot oil until lightly brown. Remove and set aside.
- Heat pan with 4 tbsp oil. Add shallots and garlic. Stir-fry till fragrant, then add all ground ingredients and spices.
- Add salt fish, vinegar, curry leaves, salt and sugar to taste. Reduce heat and simmer for another half hour. Cool and store in airtight jar.
