Name: Kerala Fish Pickle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 7 cups
Cuisine: Indian, Kerala
Ingredients: 1 kg boneless fish pieces; 10- 12 garlic cloves, sliced; 2 tbsp fresh ginger, sliced; 4-5 small green or red chilies; 1 ½ tsp mustard seeds; ½ tsp ground turmeric; ½ tsp ground fenugreek; 1 tbsp red chili powder; ¾ cup oil (gingely oil preferred); ½ cup vinegar; ¾ cup water; 3-4 sprigs curry leaves; Salt to taste; 1 tsp ground turmeric; 1 tbsp ground black pepper; 1 tbsp red chili powder; 1 tsp vinegar; Oil; Salt to taste

Over the last two years, I posted four vegetarian pickles on the blog –raw mango pickle , mango and carrot pickle, lemon pickle, lemon curry. So, this time I thought I’ll share with you a Kerala fish pickle recipe that is spicy and full of flavor.

The preparation method is very similar to that of other pickles. The important thing to remember is to choose firm flesh fish so the pieces won’t fall apart when fried.

So, here’s my new favorite!!

Yield: 7 cups

Kerala Fish Pickle

Pickles made with boneless fish pieces and spices.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 kg boneless fish pieces
10- 12 garlic cloves, sliced
2 tbsp fresh ginger, sliced
4-5 small green or red chilies
1 ½ tsp mustard seeds
½ tsp ground turmeric
½ tsp ground fenugreek
1 tbsp red chili powder
¾ cup oil (gingely oil preferred)
½ cup vinegar
¾ cup water
3-4 sprigs curry leaves
Salt to taste

Ingredients to make fried fish

1 tsp ground turmeric
1 tbsp ground black pepper
1 tbsp red chili powder
1 tsp vinegar
Oil
Salt to taste

Instructions

Combine the ingredients to make fried fish (1 tsp ground turmeric, 1 tbsp ground black pepper, 1 tbsp red chily powder, 1 tsp vinegar and salt) together in a small bowl. Marinate fish pieces for half an hour.
To make the fried fish, heat oil in a pan, and shallow fry the pieces until golden brown. Set aside.
Heat ¾ cup oil in a deep pan. Splutter mustard seeds. Fry curry leaves. Add in ginger, garlic and green chilies. Fry again.
Now reduce the flame, and add ground turmeric, ground fenugreek, and red chili powder. Pour in ½ cup vinegar. Cover with a lid, and bring to a boil.
Add in the pieces pieces, and bring it to a boil again.

Notes

For more color and less heat, add Kashmiri chili powder.
If you want more sauce, add boiled and cooled water.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 111 Total Fat 8g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 6g Cholesterol 20mg Sodium 79mg Carbohydrates 1g Net Carbohydrates 0g Fiber 0g Sugar 0g Sugar Alcohols 0g Protein 10g