Fish Pickle Recipe

Spices, chilli powder, and turmeric powder make tasty Indian fish pickle. Fried fish is soaked in a tangy vinaigrette with crispy fried curry leaves for extra aroma. Depending on the region, it may be known as fish pickle or fish achar.

 

In Kerala, it’s known as Mathi Achar, made with sardine fish (mathi). While there is also a Western-style fish pickle, the spicy taste of the Indian fish pickle stands out.

Chilli powder, dried red chillies, and other Indian spices are key. The vinaigrette makes this pickle tasty and can also be used to make a salted fish pickle. Fish pickle or fish vinaigrette can be made ahead and stored in the fridge. The longer the vinaigrette soaks in, the more tasty the pickle becomes. An ideal fish recipe for pairing with a rice meal. 

 

For a Goan-style fish pickle, check the YouTube video below, which highlights traditional Indian spices. Also, the next YouTube short video on how to make Malaysian-style fish pickle. 

Goan-style fish pickle

Malaysian-style fish pickle

Ingredients for Fish Pickle

10 sardines - cleaned
½ tbsp turmeric powder
1 tsp plain chili powder
½ tsp crushed black pepper
Salt to taste
Mix these ingredients together 

Other Ingredients for Fish Pickle
1 tsp mustard seeds
1 tsp fenugreek seeds
3 to 4 dried red chilies - break into pieces 
1 inch ginger - sliced thinly
10 cloves garlic, peeled and halved
10 small shallots - peeled
1 tsp turmeric powder
1 tbsp plain chili powder 
½ cup vinegar
1 cup hot water
A pinch of asafoetida powder
Palm sugar as needed
Some curry leaves
Salt to taste
Oil as needed

How to Make Fish Pickle
Heat oil, fry curry leaves until crispy.

Remove and set aside.

In the same oil, fry fish on both sides.

Remove and set aside. 

In the same oil, add mustard seeds, fenugreek seeds, dried chilies, ginger, garlic, and shallots.

Stir all in quickly. 

Add chilli powder and turmeric powder.

Quickly stir, pour in vinegar and water. 

Season with sugar and salt.
Simmer the curry paste to heat through.
Add fish and asafoetida powder.

Stir all together. 

Sprinkle fried curry leaves atop, stir and cover with a lid.

Allow the fish to rest for an hour at least before serving.