Fish Pickle

Prep Time 20 minutes
Cook Time 30 minutes
Course Pickles
Cuisine Indian


  • 2 pounds of fish, cut into small pieces and washed with 1 tablespoon of lemon juice and 1 tablespoon of salt and rinsed well


  • 1 tbsp. chili powder (Kashmiri chili powder)
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp lime juice
  • 1⁄2 cup oil, for frying*
  • 1 tbsp. of water

Pickling Spices:

  • 1⁄2 cup ginger, minced
  • 1⁄2 cup garlic, minced
  • 3 stalks of curry leaves **
  • 3 tbsps. chili powder (Kashmiri chili powder)
  • 1 tsp turmeric
  • 1 tbsp mustard seed
  • 1 tsp fenugreek powder
  • 1⁄2 tsp asafoetida
  • 1⁄2 tsp sugar
  • 1 cup vinegar
  • 1⁄2 cup sesame oil *


  • Combine the marinade ingredients and rub well into the fish. Let fish marinate for 30 minutes.
  • In a pan, fry the marinated fish and let it cool.
  • In a pan, add 1⁄2 cup of sesame oil.
  • Once the oil is hot, add mustard seed.
  • When the mustard seeds start to pop, add ginger and garlic.
  • Stir well for around 3-5 minutes.
  • When slightly brown, reduce heat.
  • Add curry leaves and the dry spices (chili powder, turmeric, fenugreek powder, and asafetida) and mix well for about 3 minutes.
  • Add vinegar and sugar.
  • At the first boil, add the fish and let it cook for about 3 minutes.
  • Add salt to taste.
  • Turn off heat and let it cool.
  • When cool, transfer the fish pickle to a dry and clean glass jar.
  • Add 1 tablespoon of oil to top off.
  • Fish Pickle is ready to serve.



*Use oil of your choice.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword Fish or Seafood, Pickes or Achar


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