Sardine Pickle is made by cleaning and cutting fresh sardines into pieces, which are then marinated in a fiery blend of spices. The sardines are typically fried or cooked until tender and then mixed with a masala made from mustard seeds, fenugreek, turmeric, red chili powder, and a hint of asafoetida. Mustard oil or sesame oil is used to enhance the flavors and act as a preservative, while vinegar or tamarind pulp adds a tangy, sour note. Garlic, ginger, and green chilies are often included for extra heat and depth of flavor. The mixture is slow-cooked to allow the sardines to absorb the spices and develop a rich, complex taste. The result is a spicy, tangy, and slightly oily pickle with a strong, savory flavor. Sardine Pickle pairs wonderfully with steamed rice, dosa, idli, or even as a side dish with curd rice. Its bold flavors and high nutritional value, including omega-3 fatty acids and protein, make it a favorite among seafood lovers and a staple in coastal households.