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.
Servings: 4 cups
Calories: 521kcal
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