Kerala style Fish Pickle – Tuna

Pickles are always a life saver and especially meat and fish pickles are definitely worth making and storing . Fish used – Tuna.

Any kind of hard meat fish can be pickled and it stays for quite a long time in the refrigerator. The only preservative that is used is Vinegar it not only acts as a preservative but also gives the tangy flavour to the pickle.

There are two main steps for making the fish pickle firstly shallow frying the fish and later making the pickle gravy with very minimal ingredients.

Recipe Courtesy : Mother in law – Latha victor

Check out how to make Kappa and Thirimiya meen curry (video)- https://www.youtube.com/watch?v=R_zSLCevJaA

Check out how to make Shapille fish fry – https://homemademe469876202.wordpress.com/2019/05/29/shaapile-fish-fry-toddy-shop-fish-fry-kerala-style/

Points to take care while cooking :

Cut the Fish pieces into small cubes and place them in a strainer leave it for a minimum of 15 minutes so that the excess water gets drained out. A very important step to take care.
The marinated fish pieces are shallow fried first hence take extra care not to burn them and the fish pieces should be cooked completely as rest process is just tossing the fish pieces in the pickle gravy.
Adding curry leaves while frying the fish enhances the over all flavour also prevents from breakage.
To retain the flavour the same oil is reused for making the pickle gravy hence be very careful while frying the fish pieces. You may use fresh oil as well.
Adjust the quantity of the spice powders, vinegar, salt accordingly.
While making the fish pickle ensure not to burn the spice powders , keep the flame on absolutely low flame or off the flame while you add the spice powders.
Use a dry glass jar to store the fish pickle also use a dry spoon while serving the pickle.
Refrigerate the pickle for longer shelf life.

In this recipe the ingredients are mentioned for for 1.5 kilo of Tuna fish and hence adjust accordingly.

Ingredients

Pre marination

Tuna Fish – 1.5 kilo (cut into small pieces – cleaned & drained)
1 Tsp Turmeric powder
1.5 Tbsp- Kashmiri chili powder
Salt

Pickle gravy

1 cup oil (any cooking oil or coconut oil) -(adjust accordingly)
2 Tbsp – Kashmiri chili powder -(adjust accordingly)
1.5 Tbsp – Normal red chili powder -(adjust accordingly)
1 tsp Turmeric powder
2 tsp – Mustard seeds
1/2 tsp – Fenugreek seeds -(uluva )
1/2 tsp of Fenugreek powder
20 – cloves chinese garlic (30 incase of Indian garlic)- sliced
Medium size ginger – thinly sliced
Good amount of curry leaves
10 Green chilies – slit by half
1/2 cup Vinegar-(adjust accordingly)
Salt

Method

Step 1: To the cleaned, drained fish pieces add salt, Turmeric powder & Kashmiri chili powder. Keep it aside for 20 mins.,

Step 2 : To a wide kadai add oil for shallow frying ,keep the flame on medium add curry leaves batch by batch fry the fish pieces without burning them.

Step 3: Once all the fish pieces are fried completely remove and keep them aside.

Step 4: To a another heavy bottomed kadai add the required amount oil (reuse the shallow fried oil or use fresh oil ). Add mustard seeds allow to splutter. Add fenugreek seeds.

Step 5 : Add the sliced garlic, ginger, green chilies, curry leaves and cook on medium low flame for 3 mins., or until cooked.

Step 6 : Add Chili powders, Turmeric powder, Fenugreek powder and cook until the raw smell leaves . Ensure you do this on absolute low flame or off the flame when you add these powders.

Step 7 :Add vinegar, sorte for 30 sec., then the fried fish pieces , salt and toss it well along with the cooked spice powders. Combine everything together.