Fish pickle can be made with sardine, butter fish (moda), seer fish, prawns, anchovies, promphret....except mackerel.

Fish has to be deep fried until crispy, preferably in sesame oil, to remove any moisture in the fish.

If you prefer a less garlicky taste, please redyce the amount of garlic by half.

This recipe uses Kashmiri Chilli Powder, which has a vibrant color but very little heat. If you are using ordinary chilli powder, please reduce the amount by half. (And you might want to add some red coloring to give it a brighter color).

A roasted spice mix makes this fish pickle very unique, flavourful, and aromatic. (The author's mom's secret tip)

The pickle should stay for 3 weeks on room temp and longer in fridge. Be careful when pickling, no water should come in contact and the fish should be fried thoroughly and bottle should be sun dried and clean and oil should be sesame.