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    Home » Recipe Index » Sea Food

    Fish Pickle | How to prepare Fish Pickle

    Posted on Jun 17, 2016 · Last Updated on May 13, 2024 by Sharmila Kingsly

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    Fish pickle is a spicy side dish prepared with fish and few other aromatics. It is perfect condiment to go along with rice , roti and many more.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

    Fish Pickle

    Pickle is a spicy condiment which is very common in India. We make pickle without almost all the ingredients. This fish pickle is extremely tasty and delicious.

    It is much more better than the store bought ones as we are not adding any preservatives and also we use fresh and clean ingredients.

    checkout Prawn pickle and Chicken Pickle recipes too.

    Jump to:
    • What is Pickle
    • Ingredients
    • FAQ's
    • How to make Fish Pickle
    • Top Tips
    • Serving Options
    • Storing Suggestion
    • More Pickle Recipes
    • 📖 Recipe

    What is Pickle

    In International terms pickle is the process of preserving the food. The pickled fruit or vegetable are processed in brine for a longer shelf life.

    However in India the term pickle is totally different. One common thing is the pickle has a longer shelf life. Here in India and few other Asian counties we prepare pickle with a variety of ingredients. The pickles are cooked with spices, oil , Vinegar. They are spicy and makes a yummy condiment to go along with the main course.

    Every region has their own version of pickle. It is also referred as oorugaai in Tamil. uppinakaayi in Kannada , pachadi in Telugu , Achar in Hindi.

    Ingredients

    Fish - We usually select fish without bones for pickle. Tuna fish is perfect. Other fishes like salmon, king fish also works well for pickle

    Sesame Oil - Pickle mostly use either mustard oil or sesame oil. In South India we use sesame oil for pickles and the taste is perfect.

    Vinegar - vinegar is usually added for a longer shelf life of pickle. This is an optional ingredient. I usually prepare pickle with 1 or 2 kg of fish and they hardly last for a month. So i prefer not to add vinegar and i always refrigerate my pickle for a longer shelf life. But if you think the pickle has to be stored even more add ¼ cup of vinegar for every 1 kg of fish

    Spice Powders - We use the usual spice powders like chili powder, coriander powder, turmeric powder. And also a special ground powder with fenugreek , pepper , curry leaves and cumin.

    Ginger Garlic Paste - Adds a lovely flavor to pickle. hence not to be missed.

    Aromatics - We flavor the pickle with mustard , curry eaves as the temper.

    Green Chili - The roasted green chili in sesame oil adds a yummy taste and spice to pickle.

    FAQ's

    Which fish is best for pickles ?

    We prefer fish with less bones for pickle. Fishes like Tuna, Pomfret, Salmon , king fish works well. Prawn pickle is also very popular these days. Also these fish has natural oil and they enhance the taste and suitable for pickles.

    How do you preserve fish pickle for a longer time ?

    For a longer shelf life always store the pickle in a clean glass jar. Make sure you use clean spoon without moisture while handling the pickle. Store the pickle in fridge. Also make sure you use only sesame oil while frying and sauteing the fish. For longer shelf life we can add ¼ cup of vinegar also.
    Store bough pickle usually has preservatives for longer shelf life. But homemade pickle if we follow these steps we can store the pickle up to 6 months.

    Is fish pickle good for health?

    Though fish pickle is super delicious it is loaded with oil and has a good amount of spices. So its advisable to consume them in moderate. Over eating pickle is not good for health.

    Fish Pickle

    How to make Fish Pickle

    1.Clean the fish and chop them into equal sized pieces.

    clean and chop fish

    2. To the cleaned fish add turmeric powder and Salt.

     add turmeric powder and Salt.

    3. Combine everything well and let it marinate for 30 mins.

    Combine and let it marinate for 30 mins.

    4. After 30 mins heat pan with gingelly / Sesame oil for deep frying. once oil is hot fry the marinated fish. Fry until fish is 80 % cooked and them remove from oil and set aside.

    Fry the marinated fish

    5. In another pan add whole black pepper , Cumin seeds, Fenugreek Seeds and Curry leaves. Roast in a low flame until they turn aromatic and color slightly changes.

    Roast cumin, pepper, curry leaves and pepper

    6. Switch off and let it cool. Once they cool down transfer to a blender.

    Cool down and transfer to a blender.

    7. Blend everything to a fine powder and set aside.

    Blend  to a fine powder

    8. Heat another kadai / Pan with sesame / gingelly oil oil its hot add mustard let it splutter. Next add green chilli and curry leaves. Cook for few secs.

    Heat pan with oil and add aromatics

    9. Next add ginger garlic paste. Cook in a low flame until the raw smell leaves.

    Add ginger garlic paste and cook until the raw smell leaves.

    10. Next add chili powder, Coriander powder and the ground masala powder.

    Add chili powder, Coriander powder and the ground masala powder.

    11. Also add turmeric powder and required salt.

    Add turmeric powder and required salt.

    12. Combine and cook in a very low flame for 1 mins. Keep stirring fully so that the masala don't get burnt. If using vinegar add at this stage. Now add the fried fish and mix well.

    Cook the masala and add fried fish

    13. Combine everything and let it cook in a very low flame for 7-8 mins. Switch off at this stage and fish pickle is ready. Let it cool completely and then taste.

    let it cook in a very low flame for 7-8 mins and switch off

    Fish pickle is now ready.

    Fish Pickle Recipe | How to prepare Fish Pickle

    Top Tips

    Always use gingelly oil while making pickles. It gives a nice aroma and flavour to the pickle.

    You can skip the addition of vinegar if you are going to store it for a short period.

    Always use a clean spoon while taking the pickles for a longer shelf life.

    Fry the fish to crisp for a nice fishy flavour.

    This pickle stays good for about a month when stored properly.

    I am using Tuna fish also known as Surai / Churai meen in Tamil for the pickle. It holds the shape while frying and no small bones. Making it easy to use in pickle.

    Do not use small fishes like anchovies or sardine for pickles they have small bones and difficult to handle in pickle.

    Serving Options

    Fish pickle goes well with Rice , Idli , Dosa and Roti. Serve as a condiment along with any main dish. Goes well with biryani too.

    Storing Suggestion

    Always store pickle in a clean glass bottle in the fridge for a longer shelf life.

    More Pickle Recipes

    • Instant Mango Pickle
      Instant Mango Pickle
    • Prawn Pickle
      Homemade Prawn Pickle
    • Tomato Thokku
      Tomato Thokku | Instant Tomato Relish in Cooker
    • Tomato Thokku ( Thakkali Thokku )

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

    📖 Recipe

    Fish Pickle
    Print Recipe Pin Recipe
    5 from 1 vote

    Fish Pickle

    Fish pickle is a spicy side dish prepared with fish and few other aromatics. It is perfect condiment to go along with rice , roti and many more.
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes mins
    Course: Side Dish
    Cuisine: Indian
    Servings: 4 cups
    Calories: 521kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • 1 kg Fish
    • 2 tbsp Ginger Garlic paste
    • 3 tsp Red chili powder
    • 1.5 tsp Coriander powder
    • ½ tsp Turmeric powder
    • Salt as neeeded
    • ¼ cup Vinegar
    • 1 tsp Mustard
    • 5 Green Chilli
    • 3 sprig Curry Leaves
    • Sesame Oil as needed ( for deep frying and sauteing )

    To Marinate:

    • ½ tsp Turmeric Powder
    • Salt as needed

    To Dry Roast :

    • 1 tsp Fenugreek seeds
    • 3 tsp Whole Pepper Corns
    • 2 sprigs Curry Leaves
    • 1 tsp Cumin/Jeera seeds

    Instructions 

    • Clean the fish and chop them into equal sized pieces.
    • To the cleaned fish add turmeric powder and Salt.
    • Combine everything well and let it marinate for 30 mins.
    • After 30 mins heat pan with gingelly / Sesame oil for deep frying. once oil is hot fry the marinated fish. Fry until fish is 80 % cooked and them remove from oil and set aside.
    • In another pan add whole black pepper , Cumin seeds, Fenugreek Seeds and Curry leaves. Roast in a low flame until they turn aromatic and color slightly changes.
    • Switch off and let it cool. Once they cool down transfer to a blender.
    • Blend everything to a fine powder and set aside.
    • Heat another kadai / Pan with sesame / gingelly oil oil its hot add mustard let it splutter. Next add green chilli and curry leaves. Cook for few secs.
    • Next add ginger garlic paste. Cook in a low flame until the raw smell leaves.
    • Next add chili powder, Coriander powder and the ground masala powder.
    • Also add turmeric powder and required salt.
    • Combine and cook in a very low flame for 1 mins. Keep stirring fully so that the masala don't get burnt. If using vinegar add at this stage
    • Now add the fried fish and mix well.
    • Combine everything and et it cook in a very low flame for 7-8 mins.
    • Switch off at this stage and fish pickle is ready. Let it cool completely and then taste.

    Notes

    Top Tips
    Always use gingelly oil while making pickles. It gives a nice aroma and flavour to the pickle.
    You can skip the addition of vinegar if you are going to store it for a short period.
    Always use a clean spoon while taking the pickles for a longer shelf life.
    Fry the fish to crisp for a nice fishy flavour.
    This pickle stays good for about a month when stored properly.
    I am using Tuna fish also known as Surai / Churai meen in Tamil for the pickle. It holds the shape while frying and no small bones. Making it easy to use in pickle.
    Do not use small fishes like anchovies or sardine for pickles they have small bones and difficult to handle in pickle.
    Serving Options
    Fish pickle goes well with Rice , Idli , Dosa and Roti. Serve as a condiment along with any main dish. Goes well with biryani too.
    Storing Suggestion
    Always store pickle in a clean glass bottle in the fridge for a longer shelf life.

    Nutrition

    Serving: 1cup | Calories: 521kcal | Carbohydrates: 3.8g | Protein: 72.6g | Fat: 22.3g | Saturated Fat: 4.3g | Cholesterol: 127mg | Sodium: 1192mg | Potassium: 978mg | Fiber: 2.3g | Sugar: 0.6g | Calcium: 77mg | Iron: 4mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

    Note: This post is originally from 2016. I have updated with new Recipe card, Pictures and video now.

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    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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