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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.