Fish Pickle- Kerala Style



When it comes to non-veg pickles, I prefer homemade ones to store bought. Whenever I make them, it doesn’t go past a week. Well, it so happens that the moment we lay eyes on Non-veg pickle, we go crazy. So instead of taking a spoonful, we end up having generous servings.
Tuna is the ideal fish for pickling. One could use any other firm fleshed fish as well. If you plan to prepare fish pickle, it would be better if you get the fish cut into bite-sized cubes. If not, you could buy fish steaks, fry them and then break into pieces, like I did. Ideally sesame oil is recommended for making pickle. If you don’t plan to store it for long, then you could use vegetable oil as well.

Fish Pickle- Kerala Style

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Cuisine kerala
Servings 12 kilo


  • 500 gms Fish
  • 1/2 tablespoon Chilli powder
  • 1/2 teaspoon Turmeric powder powder
  • to taste Salt

For the Masala

  • 1 sprig Curry leaves
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic cloves paste
  • 3 - 5 tablespoons Chilli powder
  • 1 teaspoon Turmeric powder powder
  • 1/2 teaspoon Fenugreek powder
  • 1/2 cup Vinegar
  • 1/2 - 3/4 cup Water Boiled and cooled


  • Marinate the fish pieces with chilli powder, salt and turmeric powder for at least 30 minutes.
  • If you are using big pieces, you can lightly fry the fish and then break into smaller bits.
  • Heat oil for deep frying.
  • Tip in the fish and fry till brown in colour.
  • Drain and keep aside.
  • Mix the chilli powder, turmeric powder and fenugreek powder with a little water to form a paste. Keep aside.
  • Take another pan.
  • Pour some oil (in which the fish was fried) into the pan.
  • Add the mustard seeds.
  • When they start to crackle, add the curry leaves.
  • Tip in the ginger-garlic pastes and saute till the raw smell goes.
  • Add the chilli paste and fry till oil separates.
  • Add the fried fish pieces and mix well, carefully.
  • Add the vinegar, followed by boiled and cooled water.
  • Mix well.
  • Check and adjust seasoning.
  • When the mixture comes to a rolling boil, switch off heat.
  • Allow to cool completely before transferring to an air tight jar.
  • You can store in a refrigerator for longer duration.

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