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Fish Pickle

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Adjust Servings:
5 pieces – fish (cut into cubes)
2 tsp – ginger
10 cloves – garlic
1 cup – gingelly oil
1/4 tsp – cumin seeds
1/4 tsp – fenugreek seeds
salt to taste
1/2 tsp – mustard seeds
1 tbsp – pepper powder
1/2 tsp – turmeric powder
5 tsp – red chili powder
5 green chilies
few curry leaves
1 pinch – asafetida

Nutritional information

85.36 g
36.78 g
267.03 g
1543 mg
80 mg

Fish Pickle

  • Non Veg
  • 1 hr 15 mins
  • Serves 4
  • Easy


How to make Fish Pickle

  • Marinate fish by adding red chili powder, pepper powder, turmeric powder, and salt.
  • Keep them aside for 20 to 30 mins.
  • In a wok, add gingelly oil on medium flame and add fish to it. Fry the fish in the oil till it becomes
  • To make gravy use a separate pan. Add gingelly oil, mustard seeds, and fenugreek seeds. Sauté them till they splutter.
  • Add curry leaves, ginger, garlic, and green chilies. Sauté them till it turns golden brown.
  • Add chili powder, asafetida, pepper powder, turmeric powder, and Fry them well.
  • Add ¼ cup water to the gravy and boil it well.
  • Add fried fish to the gravy and mix well.
  • Dry roast mustard seeds, cumin seeds, fenugreek seeds and grind them into powder.
  • Add the ground powder to the pickle.
  • For the first 2 days there will be sourness, later the fish will absorb all the ingredients.
  • Pickle can be preserved in the refrigerator or store in airtight container or in a storage container


  • Pickling has been used to preserve food for almost 5,000 years.
  • The largest bluefin tuna weighed 1,496 pounds and was caught in Nova Scotia on October 26, 1979.
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