By Chef Rohani Jelani
Combine ground spices in a small bowl (3 tbsp chilli powder, 1 tbsp curry powder, 1 tsp ground cloves). Stir in 2 tablespoons of water to form into a paste.
Rinse salt fish and pat dry with paper towel. Heat oil in a wok or frying pan over medium heat and fry salt fish till golden brown. Remove from oil and set aside.
Add mustard seeds, curry leaves and dried chilliesto the oil remaining in the pan. Fry for 1 minute over medium heat before stirring in spice paste. Cook till oil separates (about 2 minutes) before adding water, vinegar, sugar and salt.
Bring mixture to the boil, turn down heat and simmer 3 – 4 minutes. Turn off heat and add fried salt fish, shallots, garlic, ginger, California Raisins and sesame seeds. Stir until well combined and set aside until cooled before spooning into clean dry jars with non-metal lids. Preferably set aside 2 days for flavours to develop before serving.
Ingredients
Directions
Combine ground spices in a small bowl (3 tbsp chilli powder, 1 tbsp curry powder, 1 tsp ground cloves). Stir in 2 tablespoons of water to form into a paste.
Rinse salt fish and pat dry with paper towel. Heat oil in a wok or frying pan over medium heat and fry salt fish till golden brown. Remove from oil and set aside.
Add mustard seeds, curry leaves and dried chilliesto the oil remaining in the pan. Fry for 1 minute over medium heat before stirring in spice paste. Cook till oil separates (about 2 minutes) before adding water, vinegar, sugar and salt.
Bring mixture to the boil, turn down heat and simmer 3 – 4 minutes. Turn off heat and add fried salt fish, shallots, garlic, ginger, California Raisins and sesame seeds. Stir until well combined and set aside until cooled before spooning into clean dry jars with non-metal lids. Preferably set aside 2 days for flavours to develop before serving.