Traditional spicy fish pickle

 

Fish pickle

Fish pickle is a traditional recipe made with any type of dried or fried fish.

This is one of many treasured recipes from Kerala and takes about 40 minutes for its preparation. It can be served as a side dish for rice and chapati. Different fish varieties like Sardine(mathi or chala), Macheral(ayala), Tuna(choora), Anchovy (kozhuva), Vela etc can be used for making pickle. The use of red coloured chilli powder imparts a dark brown colour and a spicy flavour. Pepper powder and sliced green chillies is also used for a spicy taste. Thinly sliced ginger and garlic pieces along with fresh curry leaves would add up the taste. Sesame oil is preferred over other cooking oil for its unique taste and shelf life. Vinegar is used for a sour taste. Once the fish pieces mature in vinegar, salt and spices taste binds it completely and give rise to a unique sour and spicy taste. Have a look at the ingredients used and the method of preparation of making this delicious recipe.

Ingredients used for making Fish pickle
  • 750gm of cleaned and sliced fish pieces
  • 1 medium ginger piece (chopped to fine pieces)
  • 20 garlic cloves
  • 10 green chillies (sliced to fine pieces)
  • 4 sprig of curry leaves
  • 1 teaspoon of mustard seeds
  • A pinch of fenugreek seeds
  • 1-2 dried red chillies
  • 3½ tablespoon of red chilli powder
  • 1 teaspoon of turmeric powder
  • 1/4 teaspoon of fenugreek powder
  • 1/4 teaspoon of asafoetida powder
  • Salt for the taste
  • 1 cup of vinegar
  • 4 cups of hot water
Ingredients for marination
  • 2 tablespoon of chilli powder
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of vinegar
  • Salt for the taste
  • Oil for frying
Good quality spices, dry fruits, nuts varieties, jackfruit products etc are available for sale on natureloc.com
Method of preparation of fish pickle
  • Clean and wash the fish in pure water, cut it into same sized pieces. Wash it again and keep it aside
  • Marinate the fish pieces with the mixture of marinating ingredients and keep it for about 1 hour.
  • Heat the oil in a deep frying pan and fry the fish pieces to a crisp and brown coloured pieces. Repeat the process till whole of fish pieces are fried. Keep it aside.
  • Heat some oil in a pan and add the mustard seeds, dried red chillies and fenugreek seed.
  • Add the sliced ginger, garlic, green chillies and curry leaves, saute it for few minutes.
  • Once it attains a light brown colour, reduce the heat to a low-medium flame and add chilli powder, turmeric powder, asafoetida powder and fenugreek powder.
  • Saute for few seconds in a low flame and when the raw smell disappears. Add the vinegar, water and salt.
  • Heat it to boil, and continue for few minutes. Add the fresh fish pieces and cook for 10 minutes in a medium flame.
  • Once it is cooked and ready, switch off the flame and transfer it to a bowl.
  • When it cools down, transfer it to an airtight container. (In the very first day, sourness and spice will be more, it will subside after few weeks, the fish pieces will absorb all the taste)
  • Use it after 2 weeks, serve it with rice or chapati