Name: Kerala Fish Pickle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 7
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!!

More Pickles

Raw Mango Pickle |Kadumanga Achar

Indian style mango pickle.

Green Apple Pickle

A healthy version of pickle made with green apples.

Kerala Lemon Pickle/ Naranga Achar

Tangy and spicy pickled lemons Kerala style

Puli Inji | Sweet and Sour Ginger Pickle | Video

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 111Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 20mgSodium 79mgCarbohydrates 1gFiber 0gSugar 0gProtein 10g