Delicious Kerala Fish Pickle Recipe; Take a Look

Kerala fish pickle is the bomb. Really. If you love seafood and you haven’t tried the Kerala version of fish pickle, you are truly missing out. Now, the bottled fish pickle you get in supermarkets in Kerala is a bit too heavily preserved so if you want the real deal, make some at home because it’s really easy.

Kerala fish pickle recipe, an easy and Instant fish pickle made Kerala-style. Super easy to make and absolutely delicious.
Recipe type: Pickle
Cuisine: Indian
Serves: 4 cups


  • 250 gm of cubed Kingfish, or any firm-fleshed fish
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ cup oil
  • ½ tsp black mustard seeds
  • ½ tsp fenugreek seeds (uluva)
  • 2-3 tsp freshly ground ginger garlic paste
  • 2-3 green chillies, slit (optional)
  • 4-5 garlic cloves, sliced
  • A few curry leaves
  • 2.5 tbsp Kashmiri chilli powder (see notes)
  • 3 tbsp white vinegar
  • Salt


      1. Wash and clean the fish pieces. I usually buy the King-fish in steak pieces and cube them.
      2. Place the fish pieces in a bowl and add the turmeric powder and red chilli powder along with some salt
      3. Mix well and set aside
      4. Pound or grind the ginger and garlic together.
      5. Now in the ½ cup oil, fry the fish until it’s crispy on the outside
      6. Drain and set aside
      7. In the remaining oil, add mustard seeds and fenugreek seeds
      8. As soon as the mustard seeds start to pop, add the ginger garlic paste
      9. Saute and lower the heat
      10. Then add the curry leaves, green chillies, garlic pieces, and Kashmiri chilli powder. Mix well
      11. Add the fried fish, mix well, and add more salt as needed
      12. When the fish pieces are well mixed with the spices, add the vinegar
      13. If you want more gravy in your pickle, add some water at this stage and bring to the boil
      14. Remove from heat and set aside
      15. Cool completely and then store in air-tight glass jars in the refrigerator

This pickle stays fresh if refrigerated for about 2 weeks. If you want to keep it longer, freeze a portion and take out as needed

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