Fresh Fish Pickle
A traditional Parsi-Gujarati style pickle that transforms fresh fish into a spicy, tangy preserve with a robust shelf life. Crisp-fried fish pieces are coated in a rich, aromatic masala paste made from split mustard seeds, garlic, and vinegar, creating a savory condiment with bold flavors. This preservation technique results in a firm, flavorful pickle that pairs perfectly with rice and dal or fresh flatbreads.
Ingredients
- 6 pounds Fresh fish (firm white fish, prawns, or mudskippers) (Quantity estimated to yield 4 lbs of fried fish. Use firm fish that holds up to frying.)
- 2 tablespoons Salt (For marinating. Quantity estimated.)
- 2 cups Vegetable oil or peanut oil (For deep frying. Originally 'sweet oil'.)
- 8 ounces Split mustard seeds (Rai kuria) (Originally '0.5 seer'. Use yellow split mustard seeds without husk.)
- 1 ounce Whole black peppercorns (Originally '2.5 tolas'.)
- 1 ounce Red chili powder (Originally '2.5 tolas'.)
- 1 teaspoon Cumin seeds (Originally '0.5 tola'. Coarsely crushed.)
- 1 large bulb Garlic bulb (Peeled and coarsely crushed.)
- 1 tablespoon Turmeric powder (Originally '1 heaped dessertspoon'.)
- 2 cups Strong vinegar (Malt or White) (Quantity estimated. Add enough to make a thick paste.)
More recipes using Fish
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Instructions
- 1Clean the fish thoroughly. If the fish is large, cut it into pieces; if small, keep whole. Apply salt generously to the fish and let it sit for 2 hours to draw out moisture.
- 2After 2 hours, wash the fish thoroughly to remove excess salt and pat dry. Heat the oil in a deep pan and fry the fish until it is crisp and hard ('kakari'). Remove from oil and allow to cool completely. You should have approximately 4 pounds of fried fish for the spice quantities listed.
- 3Pour the vinegar into a non-reactive pot (stainless steel or enamel-coated). Bring it to a boil once, then remove from heat and let it cool completely.
- 4Take a small amount of the cooled vinegar and mix the split mustard seeds into it thoroughly. Add the black peppercorns, chili powder, coarsely crushed cumin, crushed garlic, and turmeric. Mix well. If the mixture is too stiff, add more of the boiled vinegar gradually until it forms a thick paste. Do not make it too thin or watery.
- 5Add the cooled fried fish to the masala paste and coat every piece thoroughly ('kharmotine'). Pack the coated fish tightly into a sterilized glass jar or ceramic crock. If you run out of masala while packing, prepare more using the same proportions. This pickle will keep for 5 to 7 months. (Note: Fish roe can be pickled the same way but will not last as long.)
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A robust and tangy traditional Parsi pickle that transforms fresh fish into a long-lasting preserve through salting, sun-drying, and spicing. This intense condiment features fish marinated in a powerful blend of mustard, garlic, tamarind, and aromatic spices, all bound together with sharp vinegar. The unique process of sun-drying the fish with a glaze of sugarcane juice before pickling creates a chewy, flavorful texture that is traditionally fried briefly before serving.
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