Tuna pickle


The authentic Kerala cuisine is not complete without the myriad varieties of fish dishes. It is a staple and many people cannot have a meal without a simple fish curry or fried fish.

Fish pickles, too, are popular as they add the right amount of spiciness and tanginess. Check out the recipe for tasty tuna pickle that can be stored for a long duration if refrigerated properly.


¾ kg tuna (cleaned and cut into small pieces)
1 tbsp ginger-garlic paste
1 tsp fenugreek powder
4 tsp chilli powder
1 tsp turmeric powder
1½ tsp salt
1 tbsp lemon juice
350 ml sesame oil
250 gm garlic (thinly sliced)
200 gm ginger
10 green chillies (split)
¾ tsp asafetida powder
¾ cup vinegar


Dab the tuna pieces with a cloth to remove the moisture
Add these into a dry vessel
Into it add ginger-garlic paste, fenugreek powder, chilli powder, turmeric powder and salt
Add the lemon juice as well
Mix well
Keep the marinated tuna pieces aside for at least an hour
Heat sesame oil in a pan
Sauté the sliced garlic for at least 6-7 minutes or until they turn golden
Sauté the ginger too for 5-6 minutes
Now add the green chillies and sauté well
All these ingredients should be sautéed separately and kept aside to be used later
Into the same oil add the marinated tuna pieces
Fry for at least 10-12 minutes
Take them out and keep aside
Pour 50 ml sesame oil into the same pan
Splutter the mustard seeds
Roast the curry leaves
Into it add asafetida, 4 tsp chilli powder, ½ tsp turmeric powder, ¾ tsp salt
Sauté for 5 minutes
Pour the vinegar and cook for some time
Add the fenugreek powder
Sauté and mix well
Add the fried fish and the sautéed ginger, garlic and green chillies
Give everything a good mix
Store in glass bottles or containers after the pickle has cooled down completely.

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