Fish pickle is sweet and sour, a sweet treat in many coastal areas, especially in South Asia because it is fish-based food. As a savoury dish, it is prepared by marinating raw fish in a blend of spices, vinegar, and sometimes oil to craft up a unique balancing act of flavours that could be piquant and rich. Traditionally, it would start with fresh fish available in the markets, preferably mackerel and pomfret, which needed to be cleaned and cut into small pieces. Try this easy and tasty fish pickle recipe. The marinade usually had a combination of turmeric, red chilli powder, mustard seeds, fenugreek, and a basketful of aromatic spices. More than just imparting flavour to the fish, these used ingredients also preserve it, making pickles from fish one of the most sought-after pickles for longer storage. Once marinated, the fish often rest for a few hours for flavours to meld. Here's a flavourful recipe of fish pickle. In some recipes, the mixture is cooked lightly; others prefer raw and rely purely on the acidity of the vinegar to preserve it. Such versatility allows fish pickles to be enjoyed as a condiment served with rice and lentils, as a side dish, or even as a flavourful filling in sandwiches. A few will say fish pickle is bold in flavour, an addition to the taste buds. Even though the tastes are excellent and endless, every region has its twist to reflect local spices and preferences. Fish pickles can be enjoyed at home or even gifted as a treat, but for any food lover, the richness of fish pickles remains unforgettable because of the unique mix of spices, tang, and umami.

• 500 gms tuna fish boneless & chopped
• 50 gms red chilli powder
• 1 tsp turmeric powder
• 1 tbsp black pepper powder
• 11/2 tbsp salt
• 400 ml gingelly oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 8 dry red chillies
• 1/2 cup curry leaves
• 1/2 cup ginger
• 1/2 cup garlic
• 1 tsp turmeric powder
• 1 tsp asafoetida
• 1 tbsp fenugreek seed powder
• 1/2 cup vinegar

• It is a delicious dish, sour and spicy, that adds a great deal of zest to your meals, particularly prevalent in the South Indian diet.
• Preparing a tasty fish pickle using tuna is yummy and full of nutrients. Let's indulge in the frying of fish and pickle masala preparation procedure.
• Begin by using 500 gms of boneless tuna fish chopped into small pieces. Now place the fish in a mixing bowl and add one tablespoon of red chilli powder, one teaspoon of turmeric powder, one tablespoon of black pepper powder, and two teaspoons of salt. Mix the spice well with the fish so that each piece is well coated with it.
• Let this mixture marinate for at least 30 minutes; this is necessary because it makes the fish absorb the flavours of the spices. When you let the fish marinate, prepare to fry it. Heat 400 ml gingelly oil, also known as sesame oil, in a deep pan over medium heat. After the oil has gained enough heat, add the marinated fish pieces by being careful not to overcrowd the pan.
• Fry the fish until it turns golden brown and crispy, which should take 5-7 minutes on each side. Take the fish out and put the fish on paper towels to remove excessive oil.
• While the fish is frying, you can start preparing the pickle masala.
• Dry roast one teaspoon of mustard seeds and one teaspoon of fenugreek seeds in a pan over low flame until fragrant. This will take around 2-3 minutes.
• Add eight dry red chillies, 1/2 cup of curry leaves, 1/2 cup of ginger, and 1/2 cup of garlic to the pan. Keep saut ing for a few more minutes until they are well roasted. Add 1 Tsp of turmeric powder and 50 gms of Kashmiri red chilli powder and mix well. This red chilli powder from Kashmir, though having an intense colour, gives a subtlety to the pickle without a tinge of overpowering spice.
• Take this mixture off the fire almost after 2-3 minutes, and let it cool for some time. When cool, transfer the contents to a blender.
• Put one teaspoon of asafoetida and one tablespoon of fenugreek seed powder. Grind the mixture into a smooth paste, adding as much water as required. Once that is done, add in 1/2 cup of vinegar and one tablespoon of salt and mix all until everything is combined. The vinegar gives that tangy flavour characteristic of pickles, while the salt is a preservative.
• Now, it is time to combine the crispy fish pieces into pickle masala. In an additional large mixing bowl, gently fold the pieces of crispy fish into masala, ensuring each piece gets well coated. The heat of the fish will make all the flavours mix perfectly.
• Once that's all mixed in, spoon the pickle into a clean, dry glass jar. Sterilise the jar, as this will help prolong the pickle's shelf life. Seal up and keep the jar in a cool, dark place.
• Let it marinade for at least 2-3 days before you consume this pickle, as that would make its flavour even better.
• Your homemade fish pickle is now ready to devour. It can be served as a side dish with any rice, dosa, or chapati or relished just as an accompaniment.
• With its flavours, this fish pickle is a burst and also a great way to lift any meal with tangy, spicy goodness. Enjoy your journey through flavour and satisfaction in homemade goodness!