Karuvadu Urraka (Ikan Bilis Pickle) - My mum's recipe recreated

This is an old, old recipe of my mother's. Its is very hot and its best eaten with rice and sambar (dhall curry).

It is actually very easy to make.

Ingredients:

1 kg - Ikan Bilis - get the really small ones, rinse well and let it drain to its almost dry
2 bottles - Rice vinegar (Narcissus brand is best, get the 1 litre bottle)
500g - dried chili - chop up, de-seed and soak in the vinegar, use a big enough pot to contain it
500g - shallots (Sheng Siong sells them skinned. Wipe it clean with a dry kitchen towel)

Directions:


a. Soak the chili in the vinegar. Use a slotted spoon so that the seeds can be easily separated and removed.







b. Grind the chili into a really smooth paste. Set aside.






c. Fry the ikan bilis till golden brown. Set aside. Do not discard the oil.






d. Add the chili paste to the oil. Keep stirring till the mixture reduces. Watch out for the oil and chili splatters.






e. Add the shallots and stir for another ten minutes or so.






f. Add the fried ikan bilis.






g. Stir thoroughly.

h. Allow to cool completely before storing.

Note : I made this batch for my brothers. It was enough for about 3 500ml jars.