Kuttichan's family has been living off the waters around Cherthala for as long as anyone can remember. In a town where fish is not an ingredient but a way of life, knowing how to preserve a good catch is as essential as knowing how to cook one. The tuna pickle that comes out of his kitchen is not a recipe he found somewhere. It is something that was refined over time, adjusted batch by batch, until it became exactly what it is now.
Fresh tuna, cleaned and cooked with ginger, curry leaves, and a careful blend of spices, then preserved in sesame oil and vinegar the traditional way. No shortcuts, no preservatives, nothing that doesn't belong. Each batch is small, made by hand, and carries the kind of quiet confidence that only comes from doing something the right way for a very long time.
