Sardine pickles are one of the most delicious varieties of fish pickles. Sardines are rich in omega-3 fatty acids and provide an excellent source of calcium and vitamin D.
This pickle is not very spicy. I have used Kashmiri chili powder, which has a mild spice level and gives the gravy a vibrant color. Additionally, vinegar enhances the flavor of the pickle.
The most crucial steps in this recipe involve marinating and frying the sardines. The remaining steps are quite simple. Once prepared, it is best to store the pickle in 2 or 3 separate bottles. Always use the same bottle until the pickle is finished, as repeatedly dipping a spoon inside can affect its longevity. Alternatively, you can refrigerate the pickle to keep it fresh.
I can guarantee that this is a delicious pickle recipe. Trust me, if you follow this method, the final product will impress your family. This pickle is so flavorful that you might skip all other curries once it’s on the table! Give it a try and share your valuable feedback.
Ingredients
For Marinating Sardines
- Sardines – 500 g
- Turmeric powder – 1/2 teaspoon
- Chili powder – 2 teaspoons
- Ginger-garlic paste – 1 teaspoon
- Salt – to taste
- Gingelly oil – for frying
For Preparing Gravy
- Ginger – 3-inch piece, chopped
- Garlic – 15 cloves, chopped
- Green chili – 8
- Shallots – 15
- Mustard seeds – 1 teaspoon
- Fenugreek seeds – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Kashmiri chili powder – 2 tablespoons
- Pepper powder – 1 teaspoon
- Vinegar – 1 cup
- Curry leaves – 2 sprigs
- Salt – 1 teaspoon
Method of Preparation
Step 1: Marination of Sardines
- Wash, clean, and cut the sardines into small cubes.
- In a mixing bowl, add salt, turmeric powder, and chili powder.
- Add ginger-garlic paste and mix well.
- Add the sardine pieces and mix everything properly.
- Allow it to rest for half an hour.
Step 2: Frying of Sardines
- Heat 3 tablespoons of oil in a non-stick pan.
- Fry the marinated sardine pieces until they become crisp.
- Fry in 2 or 3 batches for even cooking.
- Keep all the fried sardine pieces aside.
Step 3: Preparation of Gravy
- In the same oil used for frying, add mustard seeds and let them sputter.
- Add fenugreek seeds.
- Add half of the chopped ginger and garlic along with the green chilies.
- Sauté well.
- Grind the shallots along with the remaining chopped ginger and garlic, then add to the oil.
- Sauté until the color changes.
- Add turmeric powder, Kashmiri chili powder, and pepper powder on low flame.
- Sauté until the raw smell disappears.
- Add curry leaves and salt.
- Add vinegar and bring the gravy to a boil.
- Once boiled, check the salt and sourness, then turn off the flame.
- Allow the gravy to cool completely.
- Once cooled, mix in the fried sardines.
- Store the pickle in an airtight bottle or container.
Enjoy your homemade sardine pickle! Let me know your feedback once you try it.
