Salt Fish Pickle Recipe

Cooking Directions

• STEP 1.Soak the salted fish in water for a few hours to remove excess salt. Drain and rinse well.
• STEP 2.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves. Saute until fragrant.
• STEP 3.Add chopped onions, ginger, garlic, and green chilies. Cook until onions turn translucent.
• STEP 4.Add the soaked fish, turmeric powder, red chili powder, and vinegar. Cook until the fish is tender and the flavors meld together.
• STEP 5.Allow the pickle to cool and store it in a sterilized jar. It can be enjoyed immediately or after a few days for better flavor.

Cooking Tips

• You can use any variety of salted fish like mackerel or cod.
• Adjust the spice level according to your preference.
• Store the pickle in a cool and dry place for longer shelf life.

Storage and Serving

• Salt fish pickle can be stored in a sterilized jar for several months.
• Serve it as a condiment with rice or bread.
• The flavors develop over time, so it tastes better after a few days.