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Add a photoso so good for its salty, spicy and zesty flavors.
Ingredientes
- 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
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 15 servings | |
| Calories 107 | |
| Calories from Fat 69 | 64% |
| Total Fat 7.88g | 10% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 64mg | 2% |
| Total Carbs 8.84g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 7.12g | 5% |
| Protein 0.71g | 1% |
