Andaman Fish Pickle
Firm fish pieces fried and preserved in a tangy, spiced oil-based masala, a practical way island households store surplus catch through Andaman's monsoon months.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 90 kcal
Equipment
- •Kadhai
- •Glass jar
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 7 g
- carbs
- 2 g
- fibre
- 0 g
- protein
- 6 g
- calories
- 90 kcal
Instructions
- 1
Rub the fish cubes with salt and turmeric. Let them rest for 15 minutes.
- 2
Heat half the mustard oil. Fry the fish pieces until firm and lightly browned, then set them aside.
- 3
Add mustard seeds and fenugreek seeds to the same oil. Let them sizzle.
- 4
Add the chopped garlic and ginger. Fry gently until golden.
- 5
Stir in the chilli powder. Cook briefly on low heat so it does not burn.
- 6
Add the vinegar and remaining salt. Stir well to form a thick masala (spice mix).
- 7
Put the fried fish pieces back into the pan. Coat them well with the masala.
- 8
Simmer on low heat for 5 minutes. Let it cool completely.
- 9
Pack the fish and masala tightly into a sterilised jar. Pour in the remaining mustard oil to completely cover the fish.
Chef's tips
Make sure the fish is thoroughly fried and dry before mixing it with the masala to help it last longer. Keep the pickle fully covered in oil to stop it spoiling.
Ingredient substitutions
- kingfish → shark or any firm-fleshed fish
Storage
Store in a sterilised, airtight jar in a cool, dry place for up to 2 months; refrigerate in humid weather.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Not using enough oil to completely cover the fish, which makes the pickle spoil quickly.
Serving suggestions
Cooked Andaman Fish Pickle?
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