Fish Pickle – Spicy Chepala Avakaya
Fish Pickle (Chepala Pachadi) is a popular Andhra seafood delicacy known for its spicy, tangy, and flavorful taste. Prepared with fresh fish pieces, red chilli powder, garlic, mustard powder, and sesame oil, this pickle is a perfect accompaniment to hot rice, chapati, dosa, and biryani.
The rich blend of spices and succulent fish makes this pickle a favorite among seafood lovers.
Featured Image
Ingredients
Main Ingredients
- 500 g Boneless Fish Pieces
- 150 g Red Chilli Powder
- 2 tbsp Mustard Powder
- 1 tbsp Turmeric Powder
- 75 g Salt
- 15 Garlic Cloves
- 2 tbsp Ginger-Garlic Paste
- 250 ml Sesame Oil (Gingelly Oil)
- 3 tbsp Lemon Juice
For Tempering
- 2 tbsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 2 Sprigs Curry Leaves
- 5 Dry Red Chilies
Preparation Time
| Details | Time |
|---|---|
| Preparation | 20 mins |
| Cooking | 35 mins |
| Total Time | 55 mins |
| Servings | 1 Jar |
Step 1: Clean the Fish
- Wash fish pieces thoroughly.
- Remove bones if necessary.
- Drain all water completely.
- Pat dry with a clean kitchen towel.
Fish Preparation
Step 2: Marinate the Fish
- Add turmeric powder and salt.
- Mix gently.
- Marinate for 15–20 minutes.
This helps remove any raw smell and enhances flavor.
Step 3: Fry the Fish
- Heat oil in a pan.
- Fry fish pieces until cooked and slightly crisp.
- Remove carefully and cool completely.
Avoid over-frying to keep the fish tender.
Frying Process
Step 4: Prepare the Spice Mix
In a large bowl combine:
- Red chilli powder
- Mustard powder
- Salt
- Ginger-garlic paste
Mix thoroughly.
Add the fried fish pieces and coat evenly.
Step 5: Prepare Tempering
- Heat sesame oil.
- Add mustard seeds and fenugreek seeds.
- Add dry red chilies and curry leaves.
- Fry until aromatic.
Pour the hot tempering over the fish mixture.
Tempering for Pickle
Step 6: Final Mixing
- Add garlic cloves and lemon juice.
- Mix everything thoroughly.
- Allow the pickle to cool completely.
- Transfer to a clean and dry glass jar.
Final Fish Pickle
Storage Tips
- Store in an airtight glass jar.
- Refrigerate after preparation.
- Use only a dry spoon.
- Best consumed within 3–4 weeks.
Serving Suggestions
Fish Pickle tastes delicious with:
- Hot steamed rice and ghee
- Chapati
- Dosa
- Idli
- Biryani
- Curd rice
Tips for Perfect Fish Pickle
- Use fresh boneless fish.
- Ensure fish pieces are completely dry before frying.
- Use quality sesame oil for authentic Andhra flavor.
- Let the pickle cool completely before storing.
- Refrigerate for better shelf life.
Conclusion
Andhra Fish Pickle is a spicy and flavorful seafood specialty that combines tender fish pieces with aromatic spices and tangy seasonings. This traditional pickle is a wonderful addition to everyday meals and festive feasts alike.
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