Fish pickle recipe

Kerala Fish Pickle | Meen Achar


PREP TIME: 15 mins    |  COOK TIME: 15 mins    |  AUTHOR::  NISA HOMEY
  fish pickle  
  INGREDIENTS
•TO MARINATE THE FISH:
•Fish: 1/2 kg, cut into small pieces
•Kashmiri chilli powder: 1 tsp
•Pepper powder: 1/2 tsp
•Organic turmeric powder: 1/4 tsp
•Salt: 1/2 tsp
•Gingelly oil to fry
•TO ROAST AND GRIND:
•Mustard seeds: 1/2 tsp
•Jeera (cumin seeds): 1/4 tsp
•Uluva or Fenugreek (methi) seeds: 1/4 tsp
•TO MAKE FISH PICKLE GRAVY:
•Gingelly oil: 1/4 cup
•Mustard seeds: 1/2 tsp
•Fenugreek seeds: 1/2 tsp
•Ginger: 1 inch piece, thinly sliced
•Garlic: 2 pods, thinly sliced
•Green chillies: 2, slit.(optional)
•Sugar: 1 tsp
•Kashmiri chilly powder: 4 tsp
•Turmeric powder: 1/4 tsp
•Pepper powder: 1/2 tsp
•Vinegar: 1/4 to 1/2 cup
•Extra salt as needed.



  METHOD:
1.You need about half kg of fish cut into cubes, I used sardines this time, but you can use any of the fish mentioned above.
2. Marinate them with 1 tsp Kashmiri red chilly powder, (remember I use Kashmiri chilly powder and it does not have much heat, if using ordinary chilly powder reduce by half and I guess you have to use a bit of red colour also) 1/2 tsp pepper powder, 1/4 tsp turmeric powder, and salt. Keep aside for 15 mins
3.Slice garlic, ginger and green chilies and keep aside.
4.Now heat little oil and lets fry the fish. The fried fish should be crisp, this is to remove the moisture in the fish, so that the pickle will keep for long.
5.In another hot kadai, put in 1/4 cup of gingelly oil, add mustard seeds, and fenugreek seeds allow it to crack, if you have curry leaves you can use them
6.Add the garlic, ginger, green chilies, and curry leaves if you have them. Allow them to brown a little with the gas on low flame.
7.Add 4 tsp of chilly powder, 1/2 tsp of pepper powder, 1/4 tsp of turmeric powder, and salt. Fry this lightly on low flame till the raw smell goes.....taking care not to burn it.
8.Add 1/4 cup of vinegar and 1 tsp of salt, sugar, if you feel you need more sourness you can just boil vinegar allow it cool and add to the pickle.
9.Add in the crispy fried fish. Mix well.
10.Roast and grind 1/2 tsp mustard seeds, 1/4 tsp jeera seeds, and 1/4 tsp of fenugreek seeds
11.Sprinkle them on top of the fish pickle, mix well. Well cooled bottle and store. Easy fish pickle is ready.

NOTES
•Gingelly oil is most suitable for pickle.
•Fish should be fried until crisp; the idea is to remove the moisture from the fish so that the fish pickle will keep good for some days.