The Best Pickled Fish/Fish Pickle Recipe

(Updated Version)

At first glance, the list of ingredients may seem intimidating, but let Ms. Nava assure you: take a closer look, and you’ll realize that these ingredients are not only easy to find but that you likely have some of them at home already. That’s right, folks! These are the flavors that will awaken your taste buds in an instant. The Best Pickled Fish/Fish Pickle (EASY SOUTH INDIAN FISH CURRY RECIPES) can be prepared in advance and even stored in the freezer, offering the convenience we all crave in the fast-paced 21st century. 

With this recipe, you can have delicious food ready to warm up or even bring out of the freezer, allowing it to reach room temperature at a moment’s notice.

 

Wait, I have two recipes of pickled fish/fish pickle in video form, which I am attaching. Ah! Doesn’t it feel good that we have options? Don’t miss out on this opportunity—give it a try, and you’ll see for yourself why it’s considered the best (TANDOORI SALMON).

The Best Pickled Fish/Fish Pickle Recipe

Ingredients for the Fish

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

Other Ingredients
1 tsp mustard seeds
1 tsp fenugreek seeds
3 to 4 dried red chilies, broken 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 (mix with water to form a paste)
½ cup vinegar
1 cup hot water
A pinch of asafoetida powder
Palm sugar as needed
4 sprigs curry leaves
Salt to taste
Oil as needed

Method
Heat oil, fry curry leaves until crispy, and set aside.
Fry the sardines until golden, then set aside.
In the same oil, add mustard seeds, fenugreek seeds, dried chilies, ginger, garlic, and shallots.
Stir quickly.
Stir in the chili-turmeric paste, fry until aromatic, then pour in vinegar and water.
Add palm sugar and salt, then simmer until the gravy is heated through.
Add the fish and asafoetida powder, stir to combine, and turn off the heat.
Add the fried curry leaves, stir, cover, and let it sit for an hour before serving.

Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. A former lecturer with over 22 years, including Curtin University’s Degree Twinning Program and holding culinary credentials, she shares her Zen cuisine, promoting mindful eating that nourishes the breath, body, mind, and soul.