Chepala Pachadi is a traditional fish pickle from the coastal regions of Andhra Pradesh. Fresh fish pieces are marinated in spices, shallow fried, and then preserved in a fiery, tangy masala made with red chilies, mustard, fenugreek, and tamarind. This pickle is a delicacy that showcases the region's love for seafood and bold flavors.
It's typically enjoyed with steamed rice and ghee, or as a spicy side with curd rice. The pickle has a long shelf life and the flavors deepen over time.
⏲️ Prep: 30 mins
🍳 Cook: 25 mins
🍽️ Makes: 600g
🔥 Spice level: Hot
📅 Shelf life: 2-3 months (refrigerated)
🧂 Ingredients
- 500 g firm fish (like kingfish, seer fish, or mackerel), cut into 1-inch pieces
- ¾ cup sesame oil (gingelly oil)
- 2 tbsp red chili powder (Guntur preferred)
- 1½ tbsp mustard seeds, coarsely ground
- 1 tbsp fenugreek seeds, roasted and powdered
- 1 tsp turmeric powder
- 2 tbsp salt (or to taste)
- 1 tbsp ginger-garlic paste
- 1 tsp asafoetida (hing)
- 15-20 curry leaves
- 4-5 dry red chilies, broken
- 1 tsp mustard seeds for tempering
- 2 tbsp tamarind pulp (thick)
- 1 tsp jaggery (optional)
- 1 tbsp vinegar (optional, for extra preservation)
📌 Use fresh, firm fish. Wash and pat completely dry before cooking.
📝 Method
Step 1 Marinate fish pieces with ½ tsp turmeric and ½ tsp salt. Set aside for 15 minutes.
Step 2 Heat ¼ cup oil in a pan. Shallow fry the fish pieces until golden and crisp on the outside. Drain and set aside.
Step 3 In the same pan, add remaining oil. Splutter mustard seeds, then add broken red chilies, curry leaves, and asafoetida.
Step 4 Add ginger-garlic paste and sauté until raw smell disappears.
Step 5 Lower heat and add red chili powder, ground mustard, fenugreek powder, remaining turmeric, and salt. Stir quickly.
Step 6 Add tamarind pulp, jaggery, and vinegar (if using). Mix and cook for 2-3 minutes.
Step 7 Gently add the fried fish pieces and mix until well coated with masala. Cook on low heat for 5-7 minutes, stirring gently, until oil separates.
Step 8 Turn off heat and let it cool completely. Transfer to a clean, dry glass jar. Ensure oil covers the pickle; add more warm (not hot) oil if needed.
Step 9 Mature for at least 3-4 days before serving. Refrigerate after opening.
🌶️ Regional variations
Fish pickle varies across Andhra's coastline:
- Godavari districts: Use more tamarind for a tangier version.
- Guntur region: Extra spicy with lots of red chili powder.
- Some families: Add coconut paste for richness.
🍚 How to serve
This pickle is incredibly versatile:
- Mix with hot rice and ghee - a coastal delicacy.
- Serve as a side with curd rice or lemon rice.
- Pair with dosa, idli, or pesarattu for a spicy breakfast.
- Use as a filling in sandwiches or rolls.
🧺 Storage and shelf life
Properly prepared fish pickle lasts 2-3 months in the refrigerator. Always use a dry spoon. Ensure the top layer is covered with oil - add a little more if needed. Avoid leaving at room temperature for long periods. In cooler climates, it can stay outside for a few weeks, but refrigeration is recommended.
❓ Frequently asked questions
Q: What fish is best for pickle? A: Firm, meaty fish like kingfish, seer fish, mackerel, or tuna work best.
Q: Can I use frozen fish? A: Yes, but thaw completely and pat dry before use.
Q: Why did my fish break apart? A: Overcooking or using delicate fish can cause breaking. Fry just until crisp.
Q: Can I reduce oil? A: Oil acts as a preservative. You can reduce slightly, but shelf life will decrease. Refrigerate if using less oil.
Marinate fish; fry; prepare masala; combine; cook until oil separates; cool; store.
fish pickle, chepala pachadi, Andhra non-veg pickle, seafood pickle, Indian fish pickle
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