Fish pickle,Another yummy Kerala seafood delicacy,My favorite pickle,very easy to prepare and tastes really good.perfect with rice or chapati or porridge.
Pickled fish,always reminds me the beautiful hostel days.Hostel life made this pickle one of my favorite pickles.My best friend Liza’s mummy is an expert cook and I still remember the taste of her neimeen pickle and kadumanga.
I made this pickle with King fish,but you can use tuna or sardine or prawns.Marinate the cleaned fish with turmeric,chili powder,salt and vinegar then deep fry,I used gingelly oil for frying the fish and you can see lots of garlic in my recipe so adjust the quantity according to your preference.I like spicy pickle so i used normal chili powder,you can use Kashmiri red chili powder if you don’t like too spicy.
Here is the recipe of Meen achar or Kerala style fish pickle………………
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 150 g garlic
- 1 ginger large piece
- 3 nos green chilli
- 2 sprigs curry leaves
- 1/4 - 1/2 teaspoon fenugreek powder
- 100 ml vinegar
- 2 tablespoons chili powder
- 100 ml water hot
- 100 ml gingelly oil
Ingredients
For the gravy
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- Clean and cut the fish in to small cube like pieces(use thick fleshy pieces with out skin and bones if possible),wash well and drain water.
- marinate the cleaned fish pieces with chili powder, turmeric powder,salt and vinegar,cover and keep aside.
- peel the skin of garlic and ginger wash and slice.cut green chili in to medium pieces.
- heat gingelly oil in a deep frying pan(I used 100 ml ) and deep fry the fish pieces till crispy.remove from oil and keep aside.
- in the same oil (you can use fresh oil if you want.fried oil is unhealthy but taste wise good) add garlic, saute well until it become soft.
- then add ginger,green chili and curry leaves, saute well till every thing become golden brown.
- now reduce the flame and add chili powder saute till raw smell goes.
- now add vinegar and warm water let it boil,then add fried fish and cook for few more minutes.add fenugreek powder. mix well and switch off the stove.check salt consistency,add more if required.
- let it cool ,then transfer to an air tight container.keep aside for one week(it will take time for the flavor to settle in)then serve with steamed rice
Looking really good. This pickle and rice would make such a good meal!
Mouth is watering.It goes well with palakaddan matta rice good curry and fish pickle. Wow it will be yummy
thank you Indu and PSMadhavam.I too like to have it with rice yummy
highly addictive. super like
me too Priya .my favorite
Hi sujitha . Thank you for sharing such a yummy receipe . Once the flavours settle down shall I refrigerated & for how many days can it be used
Most welcome dear Tina Rana and sorry for the late reply,If you are planning to keep the pickle for longtime better to refrigerate.otherwise you can keep it in an air tight container for 2 weeks. but make sure the container is dry and there is sufficient amount of oil in the pickle.use boiled and cooled water or boiled warm water while making pickle and if you are living in a hot climate better refrigerate.
Thank you so much sujitha. God bless you
Thank you, I used your recipe twice. It’s good. Roshin Dubai.
Thank you Roshinmary.Glad you liked the recipe