Spicy Salted Fish Pickles (Kurau).

This was a recipe shared to me by Aunty (My mother's sister). She was an expert on making various types of pickles but this pickle is my favorite.
This pickle has very intense flavors so you will only need a little to do the job. I normally use only a tablespoon as a condiment when eating it with rice. This dish is extremely spicy, sweet, sour, and salty but also very tasty.
And this is one of those dishes that gets better as it ages and the longer you keep it, the better it tastes. If you store it in glass bottle, in a cool cupboard and use a dry spoon, this pickle will last you for months. I had mine last up to 6 months until I run out of it.
As with what you can eat this pickle with, it very versatile. I had it with steamed rice, rice porridge, I even have used it as a sandwich spread. So I would recommend you make it and keep as backup when just not in the mood to cook.
The amount is based on every 100g of dried salted fish used. I will recommend using the Threadfin (Kurau) but any fleshy fish will do. (Do not use piece with many bones).
Ingredents:
A) 100g of kurau fish (cubed and lightly fried in vegetable oil, then finely shredded.
B) 1/4 cup of Vegetable oil for cooking the paste, I use Sunflower
C) 120g Red shallows / onions (Bawang Merah), thinly sliced.
D) 25g - Seeded, dried chilies (Cili Kering). You will need to adjust the quantity based on the spiciness you want.
E) 5 cloves of garlic (Bawang Putih)
F) 1/2 cup of Distilled white vinegar (Cuka).
G) 5 tbsp- Brown Sugar (Gula)
H) Salt if necessary (Based on taste). (Garam)
Do not forget to keep tasting and adjust the taste to suit your liking. I always have to finetune as based on the dried chilies and salted fish that I get. If it's too spicy then add more vinegar. If it's too salty then add more sugar to balance out the flavors.

[@sharlenethiagarajah1170]

Do you fresh kurau or salted fish kurau?

[@homecookingwithdad]

Hi, we must use salted kurau fish for this. Only then will it keep without spoiling for months.

[@askqma]

Awesomeness

[@homecookingwithdad]

Thanks. It's my late Aunty Kuna's recipe. She does many amazing types of pickles.

[@sushiladevirajaratnam2893]

Just made this today and it tasted very good

[@homecookingwithdad]

That is good. Not only does it go well with rice but also as a sandwich spread. Enjoy.

[@athirubaranisubramaniam6016]

Hi, may I know what you were putting in @5:30 min of the video? Thank you

[@homecookingwithdad]

Hi, Thanks for the question, I added a bit more salt to taste. Sometimes the salted fish used is very salty so don't add too much of salt in the beginning. Happy cooking.

[@hansini10]

Question - how did you shred the lightly-fried kurau? Did you use mortar and pestle, or a blender? I find it tough to get that consistency.

[@homecookingwithdad]

Hi, I let it cool down to room temp before I hand shred the fish. I do this to remove any small bones. Do not use a blender as it will be too fine. Happy Cooking.😀

[@sushiladevirajaratnam2893]

Didn’t know it was so simple! Will try it. Can I use malt vinegar instead of white vinegar?

[@homecookingwithdad]

Hi, Yeah, it's actually a very easy recipe to do and there are not much ingredients needed.
Sorry, I never used malt vinegar before. Maybe, I should get some. Who knows, it might taste better. Thanks

[@dp.praveena7492]

This is absolutely tongue tickling ...

[@homecookingwithdad]

Thanks.
Do try it. It's good for days that you are too tired to cook. I have this with some buttermilk and rice.

[@delectableeasycooking]

😋