Anglo Indian Salt Fish Pickle Recipe

This Anglo Indian salt fish pickle recipe is a great way to add some spice to your meals. The combination of salty and spicy flavors makes it a perfect condiment for rice, breads, and other dishes. You can make this pickle in large batches and store it in the fridge for up to two weeks.

If you’re craving something salty and tangy, this Anglo Indian salt fish pickle recipe is just the thing. The perfect blend of spices, vinegar, and fish, it’s a delicious way to add some flavor to your meal. Serve it with rice or bread, or use it as a condiment for your favorite dishes.

Anglo Indian Salt Fish Pickle Recipe


Which Fish is Best for Pickle?

There are a few things to consider when choosing a fish for pickling. The type of fish, the size of the fish, and the freshness of the fish are all important factors.Type of Fish: Salmon, tuna, and whitefish are all good choices for pickling.

These types of fish have a high fat content which helps them to retain their flavor during the pickling process.Size of Fish: Smaller fish are better for pickling because they will be more evenly flavored. Large fish can also be used, but they may need to be cut into smaller pieces before pickling.

Freshness of Fish: It is best to use fresh fish for pickling, but frozen fish can also be used. If using frozen fish, make sure to thaw it completely beforepickling.

How Do You Make Salted Fish?

Salted fish is a traditional preserve that has been around for centuries. The process of salting fish is simple, and the results are delicious. To make salted fish, start with fresh, whole fish.

Gut the fish and remove the scales, then rinse it well under cold water. Cut the fish into desired portions – fillets or steaks work well for this method. Next, generously coat each piece of fish in salt.

Place the salmon on a wire rack over a baking sheet and let it sit for 24 hours in a cool, dry place. After 24 hours, rinse the salmon fillets under cold water to remove any excess salt. Pat the salmon dry with paper towels and place it back on the wire rack.

Let it air-dry for another 24 hours before cooking or storing. Salted salmon will keep in an airtight container in the fridge for up to 2 weeks.

How Do You Preserve Fish Pickles?

If you want to preserve fish pickles, the best way to do it is by canning them. Canning is a process that uses heat and sealing to preserve food. Fish pickles are high in acid, so they can be safely canned using a water bath canner.

To start, gather your supplies. You will need:

-Fish pickles
-A water bath canner -Canning jars with lids and rings -A large pot

-A jar lifter

Start by sterilizing your jars and lids. To do this, wash them in hot, soapy water and then place them in the large pot of boiling water for 10 minutes.

Remove them from the pot with the jar lifter and set them aside to cool. Next, make sure your fish pickles are cut into uniform pieces. If they are not, they will not fit nicely into the jars and may break during processing.

Fill each jar with fish pickles, leaving ½ inch of headspace at the top of the jar. Now it’s time to prepare your canning liquid. In a small saucepan, combine 1 cup of vinegar, 2 cups of water and 2 tablespoons of salt.

Bring this mixture to a boil over high heat. Once it reaches a boil, carefully pour it over the fish pickles in the jars, again leaving ½ inch of headspace at the top. Use a nonmetallic utensil to release any air bubbles that may be trapped in the jars. Wipe the rims of the jars with a clean cloth or paper towel dipped in vinegar to remove any residue that might prevent the lids from sealing properly.

Place a lid on each jar and screw on a ring until it is “fingertip tight” – meaning that you should be able to unscrew it with just your fingers without having to use tools like pliers (don’t overtighten!). Lower the filled jars into boiling water using thejar lifterand make sure they are fully submerged under at least 1 inch of water (add more if needed).

Boil for 10 minutes; then turn off heat and let sit for 5 more minutes before removing from canner (again usingjar lifter). Let cool completely before storing – you should hear popping sounds as each lid seals itself shut!

Spicy Salted Fish Pickles (Kurau).

Portuguese Salt Fish Pickle Recipe


  • 1 lb salt cod
  • 1 large onion
  • 1 garlic clove
  • 2 bay leaves
  • 1/4 teaspoon black peppercorns
  • 1/4 cup olive oil
  • 2 cups white wine vinegar
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin seed
  • 1 (15 oz) can whole tomatoes with juice, coarsely chopped


In a large pot, combine the salt cod, onion, garlic, bay leaves, peppercorns and olive oil.

Pour in the vinegar and enough water to cover the cod. Bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes. Remove the pot from the heat and let cool.

Drain the cod and reserve the liquid. Flake the cod into bite-size pieces and set aside. In a saucepan, combine the reserved cooking liquid, sugar, salt, oregano and cumin seed. Bring to a boil over high heat and cook until reduced by half.

Add the chopped tomatoes with their juice and cook for 10 minutes longer. Let cool slightly. Preheat oven to 350 degrees F (175 degrees C). Spread 1/2 of the tomato mixture in the bottom of a 9×13 inch baking dish. Arrange the flaked cod over top of the sauce in one layer. Pour the remaining tomato sauce over top ofthe fish .


This recipe is for a salt fish pickle that is popular in Anglo-Indian cuisine. The pickle is made with saltfish, vinegar, chili peppers, and spices. It is typically served as a side dish or condiment.

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