Department of Cultural Affairs, Government of Kerala

Kerala Culture

Fish Pickle


Boneless fish – ½ Kg
Vinegar – ¼ cup
Chopped ginger – ¼ cup
Garlic – ¼ cup
Chopped green chilies – 8 nos
Chili powder – 4 tsp
Pepper powder – 2 tsp
Asafoetida powder – 1 tsp
Sugar – ½ tsp
Gingelly oil – ½ cup
Curry leaves – as required
Sun flower oil – as required to fry

Method of Preparation:

Marinate fish with salt, pepper powder, half of the chili powder for 1 hour. Fry the marinated fish. In a separate pan add gingelly oil and sauté ginger, garlic and green chilies. To this add vinegar mixture (vinegar and the remaining chili powder, asafoetida and salt). Let the mixture boil. Now add fried fish pieces and mix well. Add sugar, curry leaves and store it in an air tight container.


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