Salt Fish Pickle (Pada) Recipe

Cooking Directions

• STEP 1.Soak the salted fish in water for 1-2 hours to remove excess salt.
• STEP 2.Drain the fish and rinse it thoroughly under running water.
• STEP 3.In a pan, heat oil and saut茅 onions, garlic, and ginger until golden brown.
• STEP 4.Add the soaked fish and cook for a few minutes until it starts to flake.
• STEP 5.Add vinegar, turmeric, chili powder, and a pinch of salt. Mix well.
• STEP 6.Cook for another 5-7 minutes until the flavors are well combined.
• STEP 7.Remove from heat and let it cool before transferring to a sterilized jar.
• STEP 8.Store in the refrigerator for at least 24 hours before serving to allow the flavors to develop.
• STEP 9.Serve as a side dish with rice, bread, or use it as a filling for sandwiches and wraps.

Cooking Tips

• Make sure to soak the salted fish to remove excess salt. This will prevent the pickle from being too salty.
• Adjust the amount of chili powder according to your spice preference.
• Allow the pickle to sit in the refrigerator for at least 24 hours before serving to enhance the flavors.
• Use a sterilized jar to store the pickle to ensure it stays fresh for a longer period.

Storage and Serving

• Store the Salt Fish Pickle in a sterilized jar in the refrigerator.
• It can be stored for up to 2 weeks.
• Serve as a side dish with rice, bread, or use it as a filling for sandwiches and wraps.