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Kerala Fish Pickle

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Kerala Fish Pickle is a traditional South Indian delicacy made with fried fish, aromatic spices, and a tangy vinegar base. This spicy and long-lasting condiment is full of bold flavor and pairs beautifully with rice or flatbreads.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings
  • Category: Condiment
  • Method: Frying and Simmering
  • Cuisine: Indian
  • Diet: Halal

Ingredients

  • 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
  • 1 teaspoon ground turmeric (for marinade)
  • 1 tablespoon ground black pepper
  • 1 tablespoon red chili powder (for marinade)
  • 1 teaspoon vinegar (for marinade)
  • Salt to taste (for marinade)
  • Oil for shallow frying

Instructions

  1. In a bowl, combine ground turmeric, black pepper, red chili powder, vinegar, and salt. Add the fish pieces and mix well to coat. Marinate for 30 minutes.
  2. Heat oil in a pan and shallow fry the marinated fish until golden brown. Remove and set aside.
  3. In a deep pan, heat ¾ cup gingely oil. Add mustard seeds and let them splutter. Add curry leaves, sliced ginger, garlic, and green/red chilies. Fry until golden and fragrant.
  4. Lower the heat and stir in turmeric, ground fenugreek, and red chili powder quickly to prevent burning.
  5. Pour in the vinegar, cover, and bring to a gentle boil.
  6. Add the fried fish and ¾ cup water. Mix gently to coat the fish without breaking it. Simmer for a few minutes to combine flavors.
  7. Turn off heat and let the pickle cool completely. Transfer to a clean, dry jar and refrigerate.

Notes

  • Use firm fish like kingfish or seer fish for best texture.
  • Kashmiri chili powder can be used for milder heat and richer color.
  • Store in glass jars and always use dry utensils to extend shelf life.
  • Flavor develops better after resting for a day.
  • Do not freeze the pickle as it may affect texture.

Nutrition

Find it online: https://savorymomskitchen.com/kerala-fish-pickle/