Grilled Paneer Salad
Grilled Paneer Salad Recipe
October 24, 2017
Egg Roast
Egg Roast Recipe
October 24, 2017



  • 250 gm of cubed King fish
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp salt
  • ½ cup oil
  • ½ tsp black mustard seeds
  • ½ tsp fenugreek seeds
  • 2-3 tsp freshly ground ginger garlic paste
  • 2-3 green chillies, slit
  • 4-5 garlic cloves, sliced
  • A few curry leaves
  • 2.5 tbsp Kashmiri chilli powder
  • 3 tbsp white vinegar
  • Salt as needed


  • Wash and clean the fish pieces. I usually buy the Kingfish in steak pieces and cube them myself.
  • Place the fish pieces in a bowl and add the turmeric powder and red chilli powder along with some salt
  • Mix well and set aside
  • Pound or grind the ginger and garlic together. Making it fresh is key to get a really yummy fish pickle so don’t skimp on this step
  • Now in the ½ cup oil, fry the fish until it’s crispy on the outside
  • Drain and set aside
  • In the remaining oil, add mustard seeds and fenugreek seeds
  • As soon as the mustard seeds start to pop, add the ginger garlic paste
  • Saute and lower the heat
  • Then add the curry leaves, green chillies, garlic pieces, and Kashmiri chilli powder. Mix well
  • Add the fried fish, mix well, and add more salt as needed
  • When the fish pieces are well mixed with the spices, add the vinegar
  • If you want more gravy in your pickle, add some water at this stage and bring to the boil
  • Remove from heat and set aside
  • Cool completely and then store in air tight glass jars in the refrigerator
  • This pickle stays fresh if refrigerated for about 2 weeks. If you want to keep it longer, freeze a portion and take out as needed
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