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#shorts Kerala Fish Pickle Recipe | Tuna Fish Pickle | Fish Pickle Recipes

Spicy and Tasty Boneless Tuna Fish Pickle which can be stored for upto 6 months in the refrigerator.

Ingredients:
For Marination:
Fish - 500 gms
Turmeric Powder - 1/2 tsp
Chilly Powder - 1.5 tbsp
Asafoetida Powder -1/4 tsp
Fenugreek Powder -2 pinch
Vinegar - 1/2 tbsp
Salt - 1/2 tsp
Water - to make a thick paste

For the Pickle:
Gingelly Oil - 3 tbsp
Mustard Seeds -1 tsp
Fenugreek Seeds-1/2 tsp
Dry Red Chillies - 2
Garlic - 20 cloves
Ginger - 2 inch chopped into long pieces
Chopped Green Chillies - 6 to 8
Fresh Curry Leaves - handful
Turmeric Powder - 1/4 tsp
Chilly Powder -1.5 tbsp
Asafoetida - 1/2 tsp
Fenugreek Powder - 1/4 tsp
Pepper Powder - 1 tsp
Salt - to taste
Vinegar - 1/2 cup
Hot Water -1 cup

Oil - for frying the fish

Preparation:
Marinate fish with ingredients listed under marination and set aside for 20 mins.
Fry the fish until crisp and set aside.
Prepare a paste by adding some water to the powders listed under ingredients for the pickle (except salt n pepper powder) and set aside.
To make pickle, heat gingelly oil in a non-stick pan. You can also use leftover oil that was used to fry the fish.
Add mustard seeds to hot oil and when it splutters add fenugreek seeds, dry red chillies and fry for few seconds.
Add garlic, ginger pieces, green chillies and curry leaves. Reduce the flame to medium and fry for around 6 to 8 minutes. Next add the previously prepared chilli paste, pepper powder and saute on a low flame for about 5 minutes until the raw smell is gone.
Next add the vinegar, followed by hot water.
Add salt as per your taste and let this boil for 5 mins.
Now add fried fish to this and mix well.
Cook for another 5 minutes and turn off the heat.
Once it cools down, transfer to a clean and dry glass jar.
Never use a jar or a spoon which is wet or has water content. Your pickle will get spoilt very soon.
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