Here is a spicy and extremely tasty fish pickle recipe, unique from Kerala Kitchen. Fish pickles are excellent preservable food option for non-vegetarian spicy food lovers. I prepare fish pickles whenever I can find suitable fish in sale-deals. We can use any fish with thick flesh, tuna is a good option to make fish pickle because the pieces won’t break.

Ingredients

For Marinating: –

1. Fish fillet (cut into medium sized cubes) :  3 Lbs
2. Chilli powder : 3 Tbl-Sp (adjust)
3. Turmeric powder : ½ T-Sp
4. Ginger –Garlic paste : 1.5 T-Sp
5. Salt for taste

For Mixing: –

1. Sliced garlic : 1 Cup
2. Chopped ginger : ½ Cup
3. Green chilli (split to 2)           : 10
4. Chilli powder : ¼ Cup (adjust)
5. Vinegar : 1- 1 ¼ Cup
6. Curry leaves
7. Salt for taste
8. Asafoetida  : 2-3 pinches
9. Oil : 1.5 Cup (adjust)

Method

• Marinate the fish with the listed ingredients.
• Rest it for about 20 minutes.
• Heat oil in a pan and fry the fish pieces until brown. keep it aside.

• In the same pan add enough oil add the ginger garlic and fry it, after 2-3 minutes add the green chilli along with curry leaves and fry everything until brown.
• Then add the chilli powder and fry it till the raw smell is gone and oil starts separating from the masala.
• Pour the vinegar and let it boil, add salt in this point.
• Once boiled well, add the fried fish pieces and the Asafoetida (kayam) and mix it.
• Check the salt and vinegar and if you need more add a bit more.
• Switch off the flame & allow the pickle to cool completely.
• Store it in an airtight container.

Tips:

• I used boneless tuna for this preparation. Can use any fish with thick flesh, tuna is a good option to make fish pickle because the pieces won’t break.
• It is a spicy pickle, so may reduce the chilli powder and green chilly into your taste.
• Add plenty of curry leaves, that will give the pickle more aroma and taste.
• Keep it in the fridge for long time use.