This achar is best when using ikan kurau salt fish. It goes well with almost any dish, especially plain stews like smooh and corned beef and cabbage stew. I usually make it in advance of 30 days before planning to use it. It is a hot favourite at the dinner table and I also give this as gifts to family and friends.
Half a cup ikan kurau saltfish
Use only the flesh. Wash and dry. Fry in hot oil. Cut or crumble the flesh into smaller pieces. Set aside.
1 to 2 teaspoons chilli powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon mustard seed (pound till cracked)
1/8 teaspoon fenugreek seeds, use whole
1/3 cup garlic (about 16 garlic pieces, grounded)
1/4 cup ginger (about 12 slices ginger, grounded)
1/4 cup Heinz distilled vinegar white
2 teaspoons sugar
half teaspoon salt
1/2 cup vegetable oil
Heat oil in a frying pan.
Fry the ground ginger and mustard seeds on medium-low heat for 1 minute. Add the garlic and fenugreek seeds and fry for almost 1 and half minutes over a slow gentle fire and then add the vinegar and salt. Stir fry the ingredients off and on for 2 to 3 minutes longer. Add the cumin, chilli and turmeric. Mix well. Cook for 2 minutes and then add the sugar and combine all together. Cook 1 minute longer.
Take off heat. Combine with the salt fish. Leave to cool before storing into clean, dry jars. One of these recipes fills a small jam jar nicely.
Note: My mother always made it an important rule not to let water into achar. Taste better if kept for a few days. If made well, it needs no refrigeration. The spicy heat will be up to the cook to use less chilli or more according to preference.
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