Kerala Fish Pickle Recipe

INGREDIENTS

• 250 gm of cubed King fish, or any firm-fleshed fish
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp salt (adjust to taste)
• ½ cup oil
• ½ tsp black mustard seeds
• ½ tsp fenugreek seeds (uluva)
• 2-3 tsp freshly ground ginger garlic paste
• 2-3 green chillies, slit (optional)
• 4-5 garlic cloves, sliced
• A few curry leaves
• 2.5 tbsp Kashmiri chilli powder (see notes)
• 3 tbsp white vinegar
• Salt as needed

INSTRUCTIONS

Wash and clean the fish pieces. I usually buy the King fish in steak pieces and cube them myself.

Place the fish pieces in a bowl and add the turmeric powder and red chilli powder along with some salt
Mix well and set aside

Pound or grind the ginger and garlic together. Making it fresh is key to get a really yummy fish pickle so don’t skimp on this step

Now in the ½ cup oil, fry the fish until it’s crispy on the outside

Drain and set aside

In the remaining oil, add mustard seeds and fenugreek seeds

As soon as the mustard seeds start to pop, add the ginger garlic paste. Saute and lower the heat

Then add the curry leaves, green chillies, garlic pieces, and Kashmiri chilli powder. Mix well

Add the fried fish, mix well, and add more salt as needed

When the fish pieces are well mixed with the spices, add the vinegar

If you want more gravy in your pickle, add some water at this stage and bring to the boil

Remove from heat and set aside

This pickle stays fresh if refrigerated for about 2 weeks. If you want to keep it longer, freeze a portion and take out as needed