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Main Course

Fish Pickle Easy

Sun-soaked and fiery — this fish pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.

Ingredientsfor 50 servings

1 kg Fish any fleshy fish
10 nos Baby onions (Kunjulli)
3 nos Green chillies
Ginger garlic paste - 2 tbsp
Mustard seeds A pinch
Fenugreek A pinch (Uluva)
1 tsp Turmeric powder
5 tsp Chilly powder
Salt, to taste
Oil, to taste
1/2 cup Vinegar

Preparation

Step 1
Cut the fish into small cube like pieces of approx 3cmX3cm.
Step 2
Marinate with 1/2 tsp of turmeric, 2 tsp of chilly powder and salt for atleast an hour.
Step 3
Lightly fry the marinated fish in oil.
Step 4
Get care not to fry in hot oil, as the fish will become hard.
Step 5
Set aside for draining.
Step 6
Pour oil into a kadai and heat it or a pan.
Step 7
Let the mustard seeds crackle and light fry fenugreek seeds.
Step 8
Add onions and fry, till they become golden brown.
Step 9
Add the remaining chilly powder and turmeric powder.
Step 10
Add the ginger-garlic paste and sauté.
Step 11
Add salt.
Step 12
Sauté, till the mix turns dark.
Step 13
Add the fried fish to this along with lots of oil.
Step 14
Cook for 10 - 15 minutes.
Step 15
Allow it to cool.
Step 16
As soon as it cools, transfer it to an air tight bottle.
Step 17
Add vinegar and turn the bottle upside down for the vinegar to reach everywhere.
Step 18
Set aside for a day or 2.

Tip

Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

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Get it on

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Main Course

Fish Pickle Easy

Sun-soaked and fiery — this fish pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.

Ingredientsfor 50 servings

1 kg Fish any fleshy fish
10 nos Baby onions (Kunjulli)
3 nos Green chillies
Ginger garlic paste - 2 tbsp
Mustard seeds A pinch
Fenugreek A pinch (Uluva)
1 tsp Turmeric powder
5 tsp Chilly powder
Salt, to taste
Oil, to taste
1/2 cup Vinegar

Preparation

Step 1
Cut the fish into small cube like pieces of approx 3cmX3cm.
Step 2
Marinate with 1/2 tsp of turmeric, 2 tsp of chilly powder and salt for atleast an hour.
Step 3
Lightly fry the marinated fish in oil.
Step 4
Get care not to fry in hot oil, as the fish will become hard.
Step 5
Set aside for draining.
Step 6
Pour oil into a kadai and heat it or a pan.
Step 7
Let the mustard seeds crackle and light fry fenugreek seeds.
Step 8
Add onions and fry, till they become golden brown.
Step 9
Add the remaining chilly powder and turmeric powder.
Step 10
Add the ginger-garlic paste and sauté.
Step 11
Add salt.
Step 12
Sauté, till the mix turns dark.
Step 13
Add the fried fish to this along with lots of oil.
Step 14
Cook for 10 - 15 minutes.
Step 15
Allow it to cool.
Step 16
As soon as it cools, transfer it to an air tight bottle.
Step 17
Add vinegar and turn the bottle upside down for the vinegar to reach everywhere.
Step 18
Set aside for a day or 2.

Tip

Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Olan

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each com...

30 min|4 servings|4

Breakfast

Oats Coconut Pathiri | Oats Thenga Pathiri

A staple flatbread of Kerala kitchens, cooked on a hot tawa until it puffs and develops golden spots. Tear it apart w...

30 min|4 servings|5

Side Dish

Oats Ulli Dosa | Oats Jeera Dosa

Crispy on the edges, soft in the middle — this oats ulli dosa is a breakfast staple across Kerala. The batter comes t...

30 min|4 servings|5

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The breakfast that powers most of Kerala before 8 AM. Rice flour, grated coconut, and steam — nothing more, nothing l...

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