Andhra Fish Pickle

Product Description and Details

Fish pickle from Andhra is not the same as fish pakoda or fried fish. It's a slow-cooked, oil-preserved preparation where the fish breaks down into the spice base and becomes something entirely different from fresh fish. People who haven't tried it often hesitate. People who have tried it tend to keep a jar in the fridge at all times.

This is made with small fish pieces, cleaned and cooked in Guntur red chilli, coriander, cumin, turmeric, ginger, garlic, fenugreek and cold-pressed sesame oil. The fenugreek is important — it gives fish pickle its characteristic slightly bitter, complex note that distinguishes it from other meat pickles. The fish cooks until it's tender and fully flavoured.

Eat it with hot rice and ghee. It's especially good alongside sambar rice or plain dal rice. Some coastal Andhra households also eat this pickle mixed into upma or rice porridge (kanji) for a heavy breakfast on cold mornings.

This is the kind of pickle that coastal families carry when they move to cities. Once you've grown up with it, you miss it specifically. If that's you, this is close to what you remember.