This Kerala Fish Pickle is a bold, spicy, and tangy delicacy rooted in traditional South Indian flavors. Made with firm boneless fish pieces fried to perfection and simmered in a vinegar-based spice mixture, this pickle is known for its long shelf life and intense taste that improves over time. It pairs beautifully with rice, kanji, or even flatbreads.

Why You’ll Love This Recipe

This recipe delivers authentic Kerala-style flavors with minimal effort. The fish remains firm and flavorful, the spices are perfectly balanced, and the vinegar adds a pleasant tang that preserves the pickle naturally. It’s an excellent make-ahead dish and a wonderful way to enjoy fish in a completely different form.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the fish pickle
1 kg boneless firm fish, cut into medium pieces
10–12 garlic cloves, thinly sliced
2 tablespoons fresh ginger, thinly sliced
4–5 small green or red chilies, slit
1½ teaspoons mustard seeds
½ teaspoon ground turmeric
½ teaspoon ground fenugreek
1 tablespoon red chili powder
¾ cup gingely oil (sesame oil preferred)
½ cup vinegar
¾ cup water
3–4 sprigs curry leaves
Salt to taste

For frying the fish
1 teaspoon ground turmeric
1 tablespoon ground black pepper
1 tablespoon red chili powder
1 teaspoon vinegar
Salt to taste
Oil for shallow frying

Directions

In a small bowl, combine ground turmeric, black pepper, red chili powder, vinegar, and salt. Add the fish pieces and mix well until evenly coated. Allow the fish to marinate for 30 minutes.

Heat oil in a pan over medium heat. Shallow fry the marinated fish pieces until golden brown on all sides. Remove and set aside on a plate.

In a deep pan, heat ¾ cup gingely oil. Add mustard seeds and allow them to splutter. Add curry leaves, followed by sliced ginger, garlic, and green chilies. Fry until aromatic and lightly golden.

Reduce the heat to low. Add ground turmeric, ground fenugreek, and red chili powder. Stir quickly to prevent burning. Pour in the vinegar, cover with a lid, and bring the mixture to a gentle boil.

Add the fried fish pieces to the pan along with water. Mix gently so the fish does not break. Bring to a boil again and simmer for a few minutes until the flavors combine well.

Turn off the heat and let the pickle cool completely before transferring to a clean, dry jar.

Servings and timing

Servings: approximately 10 servings
Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: about 55 minutes

Variations

You can use seer fish, kingfish, or any firm white fish that holds its shape well. Kashmiri chili powder can be added partially or fully in place of regular chili powder for a brighter color and milder heat. Extra vinegar and water can be added if you prefer more gravy in the pickle.

Storage/Reheating

Store the fish pickle in an airtight glass jar in the refrigerator. It keeps well for up to 2 weeks and tastes even better after a day or two. Always use a clean, dry spoon when serving. Reheating is not necessary; allow it to come to room temperature before serving if refrigerated.

FAQs

What type of fish works best for this pickle?

Firm-fleshed fish like kingfish or seer fish works best as it does not break during frying or simmering.

Can I reduce the spiciness?

Yes, you can reduce the amount of red chili powder or use Kashmiri chili powder for less heat.

Is gingely oil necessary?

Gingely oil adds authentic flavor, but you can substitute with any neutral oil if needed.

How long should I marinate the fish?

Thirty minutes is ideal to allow the spices to penetrate without overpowering the fish.

Can I make this pickle without frying the fish?

Frying is important for texture and shelf life, so it is not recommended to skip this step.

Does this pickle need refrigeration?

Yes, refrigeration helps preserve freshness and flavor for a longer period.

Can I add onions to this recipe?

Traditional Kerala fish pickle usually avoids onions, but you may add a small amount if preferred.

Why is vinegar important in fish pickle?

Vinegar adds tanginess and acts as a natural preservative.

How soon can I eat the pickle?

You can eat it once cooled, but the flavor improves after 24 hours.

Can this pickle be frozen?

Freezing is not recommended as it can affect the texture of the fish and oil.

Conclusion

Kerala Fish Pickle is a flavorful, spicy condiment that brings traditional coastal cuisine to your table. With its robust spices, tangy vinegar base, and perfectly fried fish, this recipe is a must-try for anyone who enjoys bold and preserved flavors made at home.

Print