Recipe courtesy of Beena Lalaji

Fish Pickle

Getting reviews...
  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 1 to 2 jars
Share This Recipe

Ingredients

For fish

For pickle base

For fish pickle powder

Directions

  1. Be sure to use a dry spoon when serving Beena Lalaji's pickle as dampness can spoil it. 
  2. To make the marinade: Place the fish pieces into a bowl, then add the chile powder, turmeric, and salt and stir well to coat the fish evenly. Set the fish aside to marinate for 1 hour. 
  3. In a deep, heavy-based saucepan, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F or until a bread crumb sizzles, and turns golden brown when dropped in it. 
  4. Caution: hot oil can be dangerous. Do not leave unattended. 
  5. Carefully lower the marinated fish pieces into the hot oil and fry for 3 to 5 minutes, or until crisp and golden brown. Remove the fish from the oil with a slotted spoon, and set aside to drain on a tray lined with paper towels. 
  6. To make the pickle base: Heat the oil in a separate frying pan. When the oil is hot, add the mustard seeds and cover the pan with a lid. Fry for 20 to 30 seconds, or until the mustard seeds start to pop. Be careful of the popping seeds and the splattering oil. When the mustard seeds have finished popping, add the curry leaves, ginger and garlic, and fry over a low heat for 3 to 4 minutes, or until golden brown. 
  7. To make the fish pickle powder: Mix the chile powder, turmeric, fenugreek, asafoetida, and salt to a paste in a small bowl with 1 tablespoon water. Add the fish pickle powder to the pickle base mixture and stir until well combined. Continue to fry for 2 to 3 minutes or until the mixture starts to darken in color. 
  8. Place the fried fish pieces into the pan with the fish pickle paste, and stir well. Add the vinegar and bring the mixture to a boil. Remove the pan from the heat as soon as the vinegar has boiled. Season the mixture, to taste, with salt, and freshly ground black pepper, then set aside to cool. 
  9. Once the pickle has cooled, transfer it to a vacuum-sealed glass jar*. Chill the pickle in the fridge for 2 weeks before using.

Cook’s Note

*Can be found at specialty Asian or Indian markets.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.