Fish Pickle
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Fish Pickle is a spicy, tangy, and profoundly aromatic coastal Indian delicacy often made with firm-fleshed fish like Kingfish or Tuna. The fish chunks are marinated in turmeric and salt, deep-fried to a golden crisp, and then preserved in a robust masala of mustard oil, vinegar, and ground spices. It offers a unique combination of sharp heat from Kashmiri chillies and a refreshing zing from the vinegar. Traditionally matured for a few days, the fish absorbs the spices to create a melt-in-the-mouth texture. It is a prized companion for simple steamed rice and dal meals.
Ingredients
Cooking Instructions
Tips & Secrets
- Deep-frying the fish until it's very firm is the absolute secret to preventing it from becoming mushy in the pickle.
- Using strictly dry utensils and jars is mandatory to ensure a long shelf life for this professional seafood preserve.
- Mustard oil is essential for the traditional pungent aroma; do not replace it with neutral oils for the best results.
- Allow the pickle to mature for at least 3 days before consuming so the flavors can penetrate the fish core.
Nutritional Information(Per 1 tbsp (25g))
85 kcal
6g
5g
1g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.