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Fish pickle recipe
Preparation time:  30 minutes to 1 hour
A very useful pickle which is also nutritious.
Living At : Thiruvalla,  India
More from this member
  1. Fish fillet - 1kg
  2. Onion - 1.5kg
  3. Garlic - 200gm
  4. Ginger - 100gm
  5. Green chillies - 15 nos
  6. Turmeric - 1tsp
  7. Pepper powder - 2 tbsp
  8. Chilli powder - 3 tbsp
  9. Coriander Powder - 6 tbsp
  10. Fenugreek powder - 1 tsp
  11. White vinegar - 1 litre
  12. Salt
  13. Coconut or vegetable oil- 2 cups
Preparation Method
  • Cut the fish into half inch cubes.
  •  Marinate the fish in turmeric, a little chilli powder and salt.
  • Keep aside.
  • Chop the onions into thin slices.
  • Grate the garlic and ginger.
  • Slit the green chillies.
  • Fry the onions in oil till brown and crisp.
  • Remove into a dry vessel.
  • Fry the ginger, garlic and green chillies till no water and keep aside.
  • Medium fry the fish pieces and keep aside.
  • To the rest of the oil add the chilli powder, coriander powder, pepper powder and fry till crisp.
  • Add the fried onions, ginger, garlic and chillies and mix well.
  • Add vinegar to the mixture and bring to a boil on a slow flame.
  • Add enough salt.
  • Add the fish pieces and stir carefully so that the pieces do not break.
  • Boil till the mixture starts to thicken.
  • Off the gas.
  • Add the fenugreek powder and keep covered on the hot stove.
  • Check the spices and salt and add if required.
  • When it is cooled down, transfer to dry glass jars.
  • Add 2 or 3 crushed garlic cloves on top and cover with an airtight lid.
  • Keep in a cool dark place for a week.
  • Then transfer to a refrigerator.
  • Before using, take the required quantity in a dry glass container and keep at room temperature for half an hour.


  • Do not use aluminium vessels for preparing as the vinegar will react with it.
  • If you are using daily, transfer the pickle into a small jar and keep outside.
  • Use tuna, seer fish or prawns. You can use any fish with no bones.
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