Goan Fish Pickle
Fried fish pieces preserved in a vinegar, Kashmiri chilli, and spice brine — a tangy, fiery Goan condiment that keeps for weeks at room temperature, providing intense flavour in small quantities as a table accent alongside plain rice.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 30 min
Total: 60 min
2-3 servings
Ingredients
| 250 grams | firm white fish (like kingfish or pomfret) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | salt |
| 1 cup | vinegar |
| 2 tablespoons | vegetable oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 10 cloves | garlic, finely chopped |
| 1 inch | ginger, finely chopped |
| 10 grams | Kashmiri red chilies, deseeded and soaked |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | black peppercorns |
| 1 teaspoon | sugar |
| — | salt to taste |
Instructions
- 1 Clean the fish and cut it into small pieces.
- 2 Marinate the fish pieces with turmeric powder and salt. Set aside for 15 minutes.
- 3 Heat oil in a pan and fry the marinated fish pieces until golden brown. Remove and set aside.
- 4 In the same oil, add mustard seeds and fenugreek seeds. Let them splutter.
- 5 Add the finely chopped garlic and ginger, and sauté until fragrant.
- 6 Grind the soaked Kashmiri red chilies, cumin seeds, and black peppercorns into a smooth paste using vinegar.
- 7 Add the spice paste to the pan and cook for 5-7 minutes until the oil separates.
- 8 Add the fried fish pieces to the pan and mix well with the spice paste.
- 9 Add sugar and salt to taste. Stir well.
- 10 Allow the mixture to cool completely before storing in a sterilized jar.
Tips
Ensure the fish is completely dry before marinating to avoid splattering while frying.