Non-VegetarianNon-Vegetarian PicklesFish Pickle Easy by AshokCM October 18, 2004 written by AshokCM October 18, 2004 A fish pickle from the heart of Kerala-Kottayam Print Recipe Votes: 17 Rating: 4 You: Rate this recipe! Cuisine Kerala Prep Time 30 minutes Servings people MetricUS Imperial IngredientsFish(any fleshy fish) - 1 kgBaby onions(Kunjulli) - 10 nosGreen chillies - 3 nosGinger(garlic paste - 2 tbsp) -Mustard seeds(A pinch) -Fenugreek(A pinch, Uluva) -Turmeric powder - 1 tspChilly powder - 5 tspSalt(As reqd) -Oil(As reqd) -Vinegar - 1/2 cup Cuisine Kerala Prep Time 30 minutes Servings people MetricUS Imperial IngredientsFish(any fleshy fish) - 1 kgBaby onions(Kunjulli) - 10 nosGreen chillies - 3 nosGinger(garlic paste - 2 tbsp) -Mustard seeds(A pinch) -Fenugreek(A pinch, Uluva) -Turmeric powder - 1 tspChilly powder - 5 tspSalt(As reqd) -Oil(As reqd) -Vinegar - 1/2 cup Votes: 17 Rating: 4 You: Rate this recipe! Instructions Cut the fish into small cube like pieces of approx 3cmX3cm. Marinate with 1/2 tsp of turmeric, 2 tsp of chilly powder and salt for atleast an hour. Lightly fry the marinated fish in oil. :- Take care not to deep fry, as the fish will become hard. Keep aside for draining. Heat oil in a kadai or a pan. Splutter mustard seeds and light fry fenugreek seeds. Add onions and fry, till they become golden brown. Add the remaining chilly powder and turmeric powder. Add the ginger-garlic paste and saute. Add salt. Saute, till the mix turns dark. Add the fried fish to this along with lots of oil. Cook for 10 - 15 minutes. Allow it to cool. As soon as it cools, transfer it to an air tight bottle. Add vinegar and turn the bottle upside down for the vinegar to reach everywhere. Keep aside for a day or 2. Share this Recipe DinnerEasterEasyEidLunchNaadanPickleRamzanSidedishSpicyTraditionalXmas 17 comments 0FacebookTwitterPinterestEmail AshokCMRelated Posts Fish Biriyani | Meen Biryani Kerala Style Biryani With Chicken Or Mutton Indian Butter Chicken Easy Curry Kottayam Style Beef Fry Kerala Style Easy Chicken Curry | Kerala Chicken... Toddy Shop Fish Curry | Kallu Shappu Meen...17 comments Thomas October 4, 2007 - 12:00 amHey mate,you forgot to add curry leavesginger and garlic cut into small pieces would have been better than the paste. which oil is preferred???? Reply Trupa September 7, 2009 - 7:04 am thanks for the simple recipee. i m going to try it out very soon Reply Mrs. Anthony February 11, 2008 - 12:00 amEasy instruction and absolutely delicious……! Reply jince varghese June 25, 2008 - 12:00 amya too much tasty but i never tried ..sorry for this.. as soon as possible i`ll try this recipe ..ok.. thanks .. Reply Prince varghese November 13, 2008 - 12:00 amGood,but better if not to make paste of ginger & garlic. Reply clara kennedy March 7, 2007 - 12:00 amvery excellent Mr.Ashok.It like your recipe and pointwise method.Thank you. Reply mol October 15, 2006 - 12:00 amgood…thanx a lot Reply Venugopal September 6, 2006 - 12:00 amThis is a very simple and easy to make recipe, the preparation is excellent .Thanks Ashok and everyelse try this .Venu Reply helena April 6, 2006 - 12:00 amHey I haven`t tried this. But I want to tell that ur explanation is very clear for us to make. I`m gonna try this. Reply malu September 25, 2006 - 12:00 amvery good and thanks for this recipe Reply Shailaja Mohan December 21, 2006 - 12:00 amThis is an excellent recipe, easy to make and quite tasty. Thank you for sharing. Reply ginu December 2, 2004 - 12:00 amvery good!!, thanks. i am from Ktm. made fish pickle for the 1st time with ur receipe, came out very well. Reply she March 24, 2005 - 12:00 amDelicious!! Reply jiss February 20, 2005 - 12:00 amhey ashok…really great!!! so easy and tasty as well:) Reply s April 23, 2005 - 12:00 amWhat oil did u use for this.I want to try this.Can we use gingily oil or cococonut oil. Reply parvathy August 17, 2007 - 12:00 amwhiler eading my taste buds are just givin me an order to get it ready. would like to try it at the earliest. but thanks for making the reciepe sound so easy to make Reply gouri March 11, 2012 - 6:48 amAdd curry leaves, ginger and garlic cut into small pieces rather than paste. Avoid small onions if u want to keep it long. Reply Leave a Comment Cancel ReplyRemember my details in this browser for the next time to post comment.