Fish Pada (Fish Pickle from East Indian community)

Prep: 10 minutes | Cook: 10 minutes | Servings: 1 large jar


500 gms Fish (Kingfish, Pomfret or Halwa), cleaned and cut into slices horizontally

12 Green chillies, sliced lengthwise (hari mirch)

2 tbsp Ginger, chopped (adrak)

3 tbsp Garlic, sliced

3 tbsp Red chilli powder (lal mirch powder)

1 tbsp Turmeric powder (haldi)

1 tbsp Cumin powder (jeera powder).

1 tsp Mustard powder (rai powder)

2 cups Toddy vinegar

½ l Oil for frying fish


  • In a little vinegar mixed with water boil the sliced green chillies, garlic and ginger. Keep aside to cool.
  • Apply salt and turmeric to the fish and leave for 30 minutes.
  • When done, pat dry thoroughly with kitchen paper.
  • Heat oil in a pan and deep fry fish till just slightly crisp.
  • Remove and place on kitchen paper to remove drain of excess oil.
  • Lower flame and in the same oil add the powdered spices with a little of the vinegar and fry on slow flame till mixture is aromatic, the paste leaves the sides of the vessel and the oil separates.
  • Add remaining vinegar sliced chillies, garlic and ginger along with the slices of fish.
  • Mix well gently so fish does not break. Take off flame and allow to cool.
  • When cool place in a sterilized clean dry glass jar. The pickle will we ready for consumption in 1 – 2 days.
  • Store in the refrigerator and use as required. Lasts upto 6  months