catsofkochi shop

The Heart of the Recipe:

• The Harvest: Fresh, hand-cleaned White Kingfish (Kera).

• The Cleansing Blend: Natural Vinegar, Sea Salt, and a touch of Turmeric.

• The Community Spice Mix: A deep marinade of Turmeric, Red Chili powder, and Salt.

• Fresh Aromatics: Hand-cut Ginger, slit Green Chilies, sliced Garlic cloves, and fresh Curry Leaves.

• Traditional Spice Base: Mustard seeds, roasted Fenugreek (Uluvapodi), and pure Asafoetida (Kayapodi).

• The Foundation: Pure Sesame Oil (Nallenna) for a rich, authentic finish.

The Community Method

I. Preparing the Catch
We begin by selecting the finest Kingfish. The fish is carefully prepared by removing the head, tail, skin, and bones, leaving only the best portions. We then give the fish a traditional rinse in a mixture of vinegar, salt, and turmeric, allowing it to drain thoroughly in a colander until it is ready for the spices.

II. The Slow Cure
The fish is hand-coated with our community spice blend of turmeric, salt, and red chili powder. We let the fish rest and cure for at least two hours; this patience allows the spices to soak deep into the meat, ensuring every bite is flavorful.

III. The Golden Sear
In a traditional heavy-bottomed pan, we fry the marinated fish pieces until they are firm and golden. This step locks in the flavor and gives the fish its signature texture.

IV. Gathering the Aromatics
Using pure sesame oil, we temper the mustard seeds until they pop. We then stir in the garlic, ginger, green chilies, and curry leaves, sautéing them until the kitchen is filled with their fragrance. On a low flame, we add the turmeric, red chili, asafoetida, and fenugreek powders, stirring carefully so the spices “bloom” perfectly in the oil.

V. The Final Simmer
Finally, we add the vinegar and a pinch of salt, bringing everything to a steady boil. Once the gravy has thickened and become glossy, we fold in our fried fish. We let it simmer just long enough for the fish to be fully embraced by the spice reduction.

Kitchen Notes

Allow the preserve to cool completely before placing it into clean glass jars. To keep the flavors fresh, ensure the fish is always tucked under a thin layer of the seasoned oil.

Taste Profile

• Spicy
• Tangy
• Rich coastal flavour
• Firm fish texture

Why This Matters

By choosing this pickle, you are supporting a community of women from Fort Kochi and Mattancherry who are building independent livelihoods through traditional food practices.