Fish Pickle
Fish Pickles are a popular side dish that goes well with rice and it's another delicious Kerala seafood delicacy, which is one of my favorites. It's simple to make and tastes great.
Ingredients
For Marination
- 1 kg fish after cleaning
- 1 1/2 tbsp chili powder
- 1 tsp turmeric powder
- 1 tbsp salt
- 1 teaspoon black pepper
- 1/4 teaspoon Fenugreek Powder
- 1/4 teaspoon Asafoetida powder
- 1 tablespoon Vinegar
For Frying Fish
- 1/2 litre Oil sesame oil / Coconut oil
For Masala
- 1/2 teaspoon fenugreek seed
- 1 teaspoon mustard seed
- 3/4 cup chopped ginger
- 3/4 cup chopped garlic
- 7 green chilies
- 2 sprig curry leaves
- 4 tablespoon kashmiri chili powder
- 2 tablespoon chili powder
- 1/2 tsp crushed black pepper
- 1 1/2 cup vinegar
- 1/2 teaspoon Asafoetida powder
- 1/2 teaspoon Fenugreek powder
- 2 whole dried red chilies
Instructions
Marinate Fish
- Clean and cut the fish into small cubes (use thick fleshy pieces without bones or skins if possible). Drain any excess water. Add this to a medium bowl, mix with 1 tablespoon salt and 1 tablespoon vinegar.
- In a small bowl, combine dry ingredients for marination: 1 1/2 tablespoon chili powder, 1 teaspoon turmeric powder, 1/4 teaspoon fenugreek powder, 1/4 teaspoon Asafoetida powder, 1 teaspoon black pepper powder. Marinate this mix on the fish and keep it aside for 30 minutes or more in the refrigerator.
Fry Fish
- Heat oil(about 1/2 litre) in a pan over medium-high heat. When the oil is hot reduce heat to medium.
- Add marinated fish pieces. When you add the fish try to spread the fish so that it doesn't stick together.
- Do not stir the fish immediately after adding the fish to the hot oil, wait for 2-3 minutes before stirring. Otherwise masala will fall off from the fish.
- After 2-3 minutes, stir occasionally and fry over medium heat for 8-10 minutes or until the fish is golden brown. Fish should be fried but not too dry. If fish is too soft pickle may not get much shelf life.
Prepare Masala
- Use the same oil for making the masala. Transfer ½ cup oil to another pan. Add more fresh oil if needed.
- Heat the oil over medium high heat. When the oil is hot reduce heat to medium.
- Add mustard seed and let it crackle, then add 1/2 teaspoon fenugreek seeds and 2 whole red chilies.
- When the spluttering stops, add chopped ginger, garlic, green chilies, curry leaves, 1 tbsp salt
- Saute for 10 minutes over medium heat until the garlic and ginger start to get light brown. It does not need to be brown.
- Reduce heat to low and then wait for 30 seconds before adding dry spices. Make sure the heat is very low.
- Add 1/2 tsp turmeric, 4 tablespoons Kashmiri chili powder, 2 tablespoon chili powder, 1/2 tsp black pepper. Make sure to adjust the amount of chili powder to your spice preference.
- Stir for 10 - 20 seconds. Make sure not to burn the spices.
- Add 1 1/2 cup vinegar and 1 tablespoon salt. Let it boil over medium heat.
- Reduce heat and add fried fish and mix it very well. Check for salt and consistency, adjust as needed. If you like more gravy you can add 1/2 cup hot water and boil it.
- Turn off heat and let it cool completely.
- Store in an airtight container and you can keep it in the fridge for up to 6 months. It is best to serve it after a week as it takes time for the flavours to settle into fish pieces.
Notes
- When the pickle cools down the gravy will be thicker. If you want more gravy, add boiled and cooled water.
- Let it cool completely before transferring to containers.
- Prepare 2-3 small jars, clean and dry. Keep it in the refrigerator for longer shelf life.
- Use only a dry spoon to take the pickle
- If you prefer less heat and more color, add Kashmiri chili powder.