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Main Course

Kerala Fish Pickle

A tangy, spicy condiment that keeps for weeks and adds a sharp kick to any Kerala meal. Made with care and stored in a clean jar, this pickle gets better as the days pass and the flavours meld together.

Ingredientsfor 5 servings

½ kg Raw Fish — cut into small pieces
Mustard seeds
1 tsp Fenugreek
½ tsp Asafoetida
Curry leaves
5 nos Slit green chillies
2 tbsp Chilli powder
½ tsp Turmeric powder
Ginger garlic paste - 1 tbsp
½ cup Vinegar
Oil, to taste
1 tbsp Chilli Powder
1 tsp Turmeric Powder
1 tbsp Ginger-Garlic paste
2 tsp Lime Juice
Salt, to taste

Preparation

Step 1
For preparing Kerala Fish Pickle, first marinate fish with the ingredients mentioned under marination and allow it to rest for half an hour.
Step 2
Fry in hot oil the fish till its crisp.
Step 3
Set a pan over medium heat and pour in the oil.
Step 4
Allow to crackle mustard and fenugreek.
Step 5
Add ginger-garlic paste, curry leaves and slit green chillies.
Step 6
Add chilli powder, turmeric powder, asafoetida and salt. Keep the flame low while adding the powdered spices.
Step 7
Add fried fish to the gravy and Stir everything together thoroughly.
Step 8
Let it cook for 2 minutes.
Step 9
Add vinegar and remove it from fire.
Step 10
Though the pickle is ready to use right away, it tastes better after a week. The pickle dish is a favorite and it goes well with rice. Make sure that oil floats on top. There should be enough oil otherwise pickles get damaged easily. Even bachelors can give a try at preparing the pickle. Store the pickles in airtight containers.

Tip

The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.

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Main Course

Kerala Fish Pickle

Ingredientsfor 5 servings

½ kg Raw Fish — cut into small pieces
Mustard seeds
1 tsp Fenugreek
½ tsp Asafoetida
Curry leaves
5 nos Slit green chillies
2 tbsp Chilli powder
½ tsp Turmeric powder
Ginger garlic paste - 1 tbsp
½ cup Vinegar
Oil, to taste
1 tbsp Chilli Powder
1 tsp Turmeric Powder
1 tbsp Ginger-Garlic paste
2 tsp Lime Juice
Salt, to taste

Preparation

Step 1
For preparing Kerala Fish Pickle, first marinate fish with the ingredients mentioned under marination and allow it to rest for half an hour.
Step 2
Fry in hot oil the fish till its crisp.
Step 3
Set a pan over medium heat and pour in the oil.
Step 4
Allow to crackle mustard and fenugreek.
Step 5
Add ginger-garlic paste, curry leaves and slit green chillies.
Step 6
Add chilli powder, turmeric powder, asafoetida and salt. Keep the flame low while adding the powdered spices.
Step 7
Add fried fish to the gravy and Stir everything together thoroughly.
Step 8
Let it cook for 2 minutes.
Step 9
Add vinegar and remove it from fire.
Step 10
Though the pickle is ready to use right away, it tastes better after a week. The pickle dish is a favorite and it goes well with rice. Make sure that oil floats on top. There should be enough oil otherwise pickles get damaged easily. Even bachelors can give a try at preparing the pickle. Store the pickles in airtight containers.