If you’re a seafood enthusiast who loves bold flavors and spicy delights, then Kerala-style Fish Pickle Recipe is a must-try delicacy. This quintessential South Indian recipe combines the goodness of fresh fish with a medley of aromatic spices, creating a mouthwatering pickle that pairs perfectly with steamed rice or Indian bread. In this article, we will guide you through the step-by-step process of preparing this delectable fish pickle in Malayalam, a language spoken in the southern state of Kerala, India. Let’s dive right in!
Kerala, often referred to as “God’s Own Country,” boasts a rich culinary heritage with a strong emphasis on seafood. The state’s unique geography, surrounded by the Arabian Sea on one side and lush greenery on the other, has heavily influenced its cuisine. Kerala dishes are characterized by their use of coconut, spices, and plenty of seafood, making them a food lover’s paradise.
Fish pickle holds a special place in Kerala’s culinary traditions. It is not just a condiment but also a cherished delicacy served during festive occasions and family gatherings. The tangy and spicy flavors of the pickle make it a favorite among locals and tourists alike.
To create an authentic Kerala-style fish(Fish Pickle Recipe) pickle, selecting the right fish is crucial. Opt for fresh, firm-textured fish varieties like mackerel, sardines, or kingfish. These fish types not only hold up well in the pickling process but also impart a distinct taste to the pickle.
Before we dive into the recipe(Fish Pickle Recipe), let’s take a look at the ingredients required to make this lip-smacking fish pickle:
Fresh fish (mackerel, sardines, or kingfish) – 1 kg
Ginger – 2-inch piece, finely chopped
Garlic – 8-10 cloves, minced
Green chilies – 6-8, slit lengthwise
Curry leaves – a handful
Mustard seeds – 2 teaspoons
Fenugreek seeds – 1/2 teaspoon
Kashmiri red chili powder – 3 tablespoons
Turmeric powder – 1/2 teaspoon
Vinegar – 1/2 cup
Sesame oil – 1/2 cup
Salt – as per taste
Clean and wash the fish(Fish Pickle Recipe) thoroughly. Cut it into small pieces and marinate with a pinch of turmeric and salt. Set it aside for 30 minutes.
Dry roast mustard seeds and fenugreek seeds separately until aromatic. Grind them into a fine powder.
In a pan, heat sesame oil until it reaches smoking point. Turn off the heat and let it cool to room temperature.
In the same pan, add the chopped ginger, minced garlic, green chilies, and curry leaves. Sauté them until the raw aroma disappears.
Add the roasted mustard and fenugreek powder to the pan, followed by Kashmiri red chili powder and turmeric powder. Mix well to form a thick paste.
Now, add the marinated fish pieces to the masala paste and combine until the fish is coated evenly.
Pour vinegar into the mixture and give it a good stir.
Transfer the entire mixture to a clean and dry glass jar. Ensure that the fish pieces are fully immersed in the masala.
Seal the jar with a tight-fitting lid and place it in a cool, dry place for about a week to allow the flavors to meld.
Once the fish pickle is well-marinated, it is ready to be savored. Serve it with steamed rice, Kerala(Fish Pickle Recipe) parotta, or even as a side dish with your favorite main course. The pickle’s tangy and spicy notes will tantalize your taste buds, leaving you craving for more.
To ensure the longevity of your delicious creation, store the fish pickle in a clean, airtight glass jar. Always use a dry spoon to take out the pickle, and make sure the lid is tightly closed after every use. When stored correctly, the fish pickle can last for several months.
Preparing Kerala-style Fish Pickle in Malayalam is a delightful culinary journey that brings together the flavors of the sea and the spices of the land. The unique combination of fresh fish(Fish Pickle Recipe) and aromatic spices makes this pickle a favorite among seafood enthusiasts worldwide. So, don your chef’s hat and follow this traditional recipe from United Fish to create a batch of finger-licking fish pickle that will undoubtedly elevate your dining experience!
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