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………………

Print Recipe Fish Pickle (Meen Achar) Kerala style pickled fish Prep Time 20 minutes Cook Time 20 minutes Servings Ingredients To marinate 1 kg Fish (King fish/Tuna) 200 g

2 tablespoons redchili powder

1/4 - 1/2 turmeric table spoon

2 tablespoons vinegar

salt For the gravy 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 Prep Time 20 minutes Cook Time 20 minutes Servings Ingredients To marinate 1 kg Fish (King fish/Tuna) 200 g

2 tablespoons redchili powder

1/4 - 1/2 turmeric table spoon

2 tablespoons vinegar

salt For the gravy 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 Instructions 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