• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 200g salted fish (flesh only)
  • Ground finely:
  • 20g coriander (ketumbar)
  • 5g fenugreek (halba)
  • 5g fennel (jintan manis)
  • 5g cummin (jintan putih)
  • 10 dried chillies (remove seeds and soak in water)
  • 2 inches fresh turmeric
  • 10 shallots
  • 3 pips garlic
  • 3 cloves
  • 3 star anise
  • 3 tbsp vinegar
  • 120g sugar
  • 2 stalks curry leaves
  • oil for cooking


  1. Cut salt fish into desired sizes, wash and drain. Fry in hot oil until lightly brown. Remove and set aside.
  2. Heat pan with 4 tbsp oil. Add shallots and garlic. Stir-fry till fragrant, then add all ground ingredients and spices.
  3. Add salt fish, vinegar, curry leaves, salt and sugar to taste. Reduce heat and simmer for another half hour. Cool and store in airtight jar.

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