Fish Pickle

Description

Fish Pickle is a flavorful and spicy Indian condiment made by marinating fish pieces in a mixture of spices, oil, and sometimes tamarind or vinegar. It’s a popular dish in coastal regions of India, especially in states like Andhra Pradesh, Kerala, Tamil Nadu, and Goa, where fish is a staple food. Fish pickle offers a tangy, spicy, and aromatic experience and is often served with rice, rotis, or parathas.

Here’s a breakdown of Fish Pickle and how it’s typically made:

Key Ingredients:

• Fish: The type of fish used can vary, but typically, firm, white fish such as kingfish (surmai), mackerel (bangda), or tuna are preferred. The fish is cut into small pieces, often with bones, as they add flavor and texture to the pickle.
• Spices: A combination of red chili powder, turmeric powder, coriander powder, cumin seeds, mustard seeds, fenugreek, and sometimes garam masala or curry powder.
• Tamarind or Vinegar: Adds tanginess and helps preserve the pickle.
• Garlic and Ginger: Fresh ginger and garlic paste give a deep, aromatic base to the pickle.
• Salt: For seasoning and preservation.
• Oil: Mustard oil or sesame oil is commonly used as it enhances the flavor and helps preserve the fish.
• Curry Leaves: These are often added for an earthy, aromatic fragrance.

Sugar or Jaggery (optional): Some recipes include a little sweetness to balance the heat and tang.