Pickles are always my favourite. So you can find at least one pickle at my home always. Either I buy it from the shop or make it at home. I am the one who finishes it often. Now I have reduced eating pickles. Still, I love pickles but I don’t know why? Maybe I have grown older and my taste has changed. But there are some pickles which have exception like instant mango pickle, fish pickle. I will finish them in a day. I couldn’t resist eating them. Whenever I see the jar it tempts me to eat and my hand goes next to the spoon. I will pick some pickle and put it in my mouth. I will appreciate myself for making the pickle awesome and will promise myself I will not eat it often so that it doesn’t get finished soon. But it never happens, this keeps on continuing until the pickle gets finishes. For me, pickle is not just an accompaniment. It’s like a snack, I don’t need a perfect time or a perfect combo to have it. I like to eat pappad with pickle.
At my home, I love my mom’s instant mango pickle and amla pickle and I love my grand mother’s lemon and citron pickle. I ate fish pickle for the first time when Geetha aunty made it. It was tasty that we finished in minutes. She made it with anchovies. Even now I am drooling thinking of fish pickles. It was from her I learnt making fish pickles. Mom too learnt it and started making it for us. After coming to muscat I also started making it.
I made this pickle with tuna as it has a nice fleshy piece in it. Also, tuna is my favourite fish.
Let’s see how to make this pickle.
Also check the other Seafood recipes.
Preparation Time : 30 mins
Cooking Time : 45 mins
Oil for frying (I used coconut oil)
mustard seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Ginger – 1/8 cup
Garlic – 1/8 cup
Asafoetida – 1/4 tsp
Curry leaves – 2 sprigs
Red chilli powder – 1/2 tbsp
Vinegar – 1/2 cup
Salt – 1.5 tsp or as per taste
Tuna fish – 1/2 kg
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tbsp
Pepper powder – 1 tsp
Salt – 1 tsp
1.Cut the fish into small cubes, clean and wash them well with wash. Then marinate the fish pieces with turmeric powder, red chilli powder, pepper powder, salt, 1 tbsp of oil and mix them well. Allow it to marinate for about 20 to 30 minutes.
2. Heat oil in a pan for frying. When it’s hot, add the marinated fish pieces and fry them to nice golden. Fry all the fish pieces in batches and keep them aside.
3. Dry roast fenugreek seeds for a minute then crush them finely in a mortar and pestle. Also, Crush ginger and garlic coarsely or you can also use 1/8 cup of ginger garlic paste.
4. In the same pan, to the remaining oil add mustard seeds.Let them crackle.Add the crushed ginger garlic.Saute them well in oil until the raw smell leaves.Place the flame in low and Add red chilli powder, roasted fenugreek powder, asafoetida,1 tsp of salt, fried fish pieces and mix well.
5. Add vinegar and mix well.Allow the vinegar to boil and let it get reduced and mixed with the fish pieces. Allow it to cook until the pickle gets little dry and oil oozes out.
Tuna fish pickle is ready.
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