Dry Fish Pickle

Published under: Fish

Fish Pickle
Seer Fish – 500 gms, dried, (or any other fish), cut into small pieces
Turmeric Powder – 1/2 tblsp
Curry Leaves – handful
Red Chilli Powder – 1 1/2 tblsp
White Vinegar – 1/2 cup
Salt – 1 tsp
Fenugreek Powder – 1/2 tblsp
Cumin Powder – 2 tblsp
Ginger Paste – 2 tsp
Garlic Paste – 4 to 5 tblsp
Green Chilli Paste – 3 to 4 tblsp
Mustard Seeds – 1 tblsp, powdered + some for seasoning
Sesame Oil – 1 cup + 4 tblsp

1. Wash the fish pieces 3 to 4 times and drain excess water.
2. Add turmeric powder and keep aside for 20 to 30 minutes.
3. Mix together the ginger, garlic and green chilli pastes.
4. Heat 4 tblsp oil in a pan.
5. Add the fish and deep fry for a minute or two.
6. Remove and keep aside.
7. In a separate pan, heat 1 cup of oil and fry the mustard seeds till it starts to splutter.
8. Add the ginger-garlic-green chilli paste and fry till the oil floats to the top.
9. Add the curry leaves, red chilli powder and stir-fry for 30 to 60 seconds.
10. Add the fried fish, vinegar and salt.
11. Add the mustard seeds, cumin powder and fenugreek powder.
12. Bring to a boil and remove from heat.
13. Transfer the pickle to a clean, sterilized jar and cover with a lid.
14. Keep aside for 30 to 40 days before using.
15. Do not refrigerate once opened.

image credit: saltandspice.org
Note: image is for illustration purposes only and not that of the actual recipe.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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