I’m sure when you think of non-veg pickles, you remember the store-bought ones. But here I am, with one of the yummiest seafood delicacies- which is brimming with flavor and all the more, is quick and easy to prepare – Kerala Fish Pickle in all its glory.
It’s alarming to know that every second woman in India is iron deficient.
Iron deficiency anaemia in women could mainly be because of pregnancy because you need additional iron than usual, heavy menstrual periods and lack of certain vitamins like folic acid. The reason why it is a worrying fact is that we as a nation are blessed to have a variety of iron-rich food such as green leafy vegetables, lentils, seafood, chicken, and nuts. So what can we do to increase the intake of iron?
I live in the hills and winter is here. Though I tend to crib that it is already 3 degrees (it is just the end of November, come on!) the best thing about this season is the availability of garden fresh vegetables. So the one thing that I knew I would miss being here is seafood. And Dad had a solution to it.
Kerala Fish Pickle is a treasured recipe from Dad. Packed with flavors, it is perfect for rice and rotis. This dish takes me back to my hostel days when Dad prepared huge jars of the pickle hoping that it would last till I get back home next. Little did he know that my friends and I’d devour the bottles in a couple of days using it even as a bread/sandwich spread.
Kerala Fish Pickle can be made with sardines, tuna, pomfret, and butterfish. This one is made with sardines, which is a great source of iron. 100 grams of sardine provides 16 percent of a woman’s daily iron requirement. The heme iron in sardines is easily absorbed two to three times more than plant-based foods. Sardines will not cost you a bomb. It is available in abundance and you can enjoy its other benefits like proteins and Omega 3 fatty acids, without burning a hole in your pocket.
How to Make Authentic Kerala Fish Pickle
Clean and cut the fish into cubes. Marinate in red chilli powder, Kashmiri chili powder, turmeric powder, crushed pepper, and salt. Keep aside for about 30 minutes. Shallow fry the fish pieces until golden brown. You can fry them in batches if you are preparing in bulk quantities. Heat gingelly oil in a pan and splutter mustard seeds. Saute ginger, garlic and green chilies along with a few sprigs of curry leaves. Add turmeric powder, fenugreek powder, red chili powder, salt, sugar and about half a cup of vinegar. Cover and bring to a boil. Add the fried fish pieces and mix well. Remove and keep aside. It’s ready for use.
Kerala Fish Pickle Recipe
Add a teaspoon of gingelly oil over the pickle to keep good for many more days. You can refrigerate and use this pickle for about two months. It is advisable to transfer a little amount of pickle in another jar and store this at room temperature for daily use.
I’m all set to transform myself into a healthier, fitter me by introducing a fair amount of walking and adequate dietary changes.
Here are other foods which are rich in Iron: