Pada salt fish pickle

15 servings
1 hour
30 min
So so good for its salty, spicy and zesty flavors.


Number of serving: 15
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


  • 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.


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