Fish pickle

A favourite pick from my granny’s pickle recipes collection is the ‘Fish pickle’. Her magical-cooking hands -yes! I say that ‘cos she can cook anything and it turns out delicious- make this pickle very tasty. Throughout any season in the year, granny keeps making some special recipe or the other like pickles or savouries/sweets  or cakes. So I asked her for her fish pickle recipe, and only when I prepared it, did I know the effort behind it. Well the end result was worth the effort and my family are enjoying it already. The pickle is spicy and a good combination for all types of rice preparations or even rotis/naans/paranthas etc. Relish and savour this lip-smacking pickle with your meal.


  • 1 kg -Fish(any fleshy fish)
  • 10 small onions (Madras onions)
  • 3 Green chillies –chopped (optional)
  • 4-5 Garlic pods whole
  • 1 tbsp ginger paste
  • 1 tsp Mustard seeds
  • 1 tsp Fenugreek
  • 1 tsp Turmeric powder
  • 5 tsp Red Chilly powder
  • Salt to taste
  • Oil
  • ½ cup Vinegar


  • Cut the fish into small cubes and marinate with ½ tsp turmeric powder, 2 tsp chilli powder and salt for at least an hour.
  • Heat oil in a pan and shallow fry marinated fish. Keep aside on tissue paper for draining.
  • Heat oil in a thick bottom pan and add the mustard seeds and fenugreek seeds till they splutter.
  • Add the onions and fry till they turn golden brown.
  • Add the remaining chilly powder, green chillies and turmeric powder, the ginger paste and garlic pods, stir and sauté.
  • Add salt and sauté till the mixture turns dark.
  • Add the fish and oil to cover the mixture. Cook for 10-15 minutes and put off the flame. Allow to cool.
  • Transfer it into an air tight bottle and add vinegar. Close tightly and turn the bottle upside down to enable the vinegar to spread well.
  • Keep aside for at least three days before using.

Here I am not mentioning the preparation time and serving, as both depend on what type of fish you are using.


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