Pada salt fish pickle

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

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Preparation

• 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.
  Continue until its aromatic and oil splits.
  Mix tamarind and vinegar together.
  Pour inside.
• Add sugar, salt to taste(if needed), garlic, green chillies and salt fish.
  Quickly stir and off the heat.
  Let it cool before storing in jar/air tight container(s).
  Once its done, keep in the fridge.