Kerala Style Fish Pickle

Ingredients

• 1 kg Fish (cleaned and cut into small cubes)
• 0.5 L Oil (divided; for frying and tempering)
• 1 tbsp Mustard seeds
• 1 tbsp Fenugreek seeds (OCR suggests 'reek')
• 6 Green chili (chopped)
• 2 tbsp Kashmiri chili powder
• 0.5 tbsp Crushed black pepper
• 300 ml Vinegar

Steps

1. 1

   Prepare the fish by cleaning and cutting it into small bite-sized cubes.

2. 2

   Heat oil in a pan and fry the fish pieces until they are crispy and well-cooked. Remove the fish and set aside.

3. 3

   In the same oil (ensure you have about 0.5 litres remaining or add more), add 1 tablespoon of mustard seeds and let them splutter.

4. 4

   Add 1 tablespoon of fenugreek seeds and the 6 chopped green chilies to the oil.

5. 5

   Stir in 2 tablespoons of Kashmiri chili powder and 0.5 tablespoon of crushed black pepper. Sauté briefly on low heat to avoid burning the spices.

6. 6

   Pour in 300 ml of vinegar and bring the mixture to a simmer.

7. 7

   Add the fried fish pieces back into the pan and mix well to coat with the spice and vinegar mixture. Allow to cool completely before storing.

Notes

The OCR text 'laku podi' likely refers to a spice powder (podi) used in the marinade, but specific quantities were not provided. The oil quantity is estimated based on common pickle preparation for 1kg of fish.

Nutrition per serving

• fish pickle
• seafood
• Indian
• spicy
• condiment
• Kerala cuisine
• preserved