Ingredients

• Pomfret - 1 kg
• Turmeric powder - 1 tsp
• 1.5 kgs - oil
• Salt to taste
• Mustard seeds - 1 tsp
• 3 cups - vinegar
• 5 - green chillies, sliced
• 2 cloves - garlic, minced
• Curry leaves
• For grinding:
• 250 g - dry red chillies
• 2 - big pods of garlic
• 1 - 2 inch piece of ginger
• 1 tsp - black pepper corns
• 1 tsp - jeera seeds

How to Make Salt Fish Pickle (Pada)

• Soak and wash the fish in 3 cups of vinegar. Set aside both vinegar and fish.
• Smear fish with turmeric powder and fry.
• Once done, cool and shred the fish.
• Heat oil in a pan and fry sliced green chillies, garlic and curry leaves.
• When the green chillies begin to change colour and the garlic browns, add the mustard seeds.
• When mustard crackles, add ground masala paste and fry till the oil separates.
• Add vinegar and salt to taste.
• Mix well and boil.
• Now add the shredded fish and cook on low flame for 10-15 mins.
• Take off heat and cool.
• Store in a dry jar and serve alongside rice dishes.