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.
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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.
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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
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.
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.
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.
How to make Fish Pickle
1.Clean the fish and chop them into equal sized pieces.
2. To the cleaned fish add turmeric powder and Salt.
3. Combine everything well 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.
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.
6. Switch off and let it cool. Once they cool down transfer to a blender.
7. Blend everything to a fine powder and set aside.
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.
9. Next add ginger garlic paste. Cook in a low flame until the raw smell leaves.
10. Next add chili powder, Coriander powder and the ground masala powder.
11. Also 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.
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.
Fish pickle is now ready.
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
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📖 Recipe
Fish Pickle
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
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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