Meen Achar
Kerala fish pickle made by frying cubes of kingfish or seer fish and then marinating them in a tangy-spicy paste of vinegar, chilli, ginger, garlic, and fenugreek. Kept for weeks, the flavours deepen and mellow over time — a prized addition to any rice meal.
Cuisines
Travancore
Kerala
Kerala Christian
Malabar
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
250 grams | Fish , firm |
|
1 tablespoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 tablespoon | Salt |
|
1 cup | Coconut oil |
|
1 tablespoon | Mustard Seed |
|
1 teaspoon | Fenugreek Seed |
|
10 cloves | Garlic , sliced |
|
1 inch | Ginger , sliced |
|
10 | Green Chili , slit |
|
2 cups | Vinegar |
|
1 tablespoon | Asafoetida |
|
1 tablespoon | Sugar |
|
1 teaspoon | Curry Leaf |
Instructions
- 1 Clean and cut the fish into small pieces.
- 2 Mix the fish pieces with red chili powder, turmeric powder, and salt. Set aside for 15 minutes.
- 3 Heat coconut oil in a pan and fry the marinated fish pieces until golden brown. Remove and set aside.
- 4 In the same oil, add mustard seeds and allow them to splutter.
- 5 Add fenugreek seeds, followed by garlic, ginger, and green chilies. Sauté until the garlic turns golden brown.
- 6 Pour in the vinegar and bring to a boil.
- 7 Add asafoetida, sugar, and curry leaves. Stir well.
- 8 Add the fried fish pieces to the boiling mixture and simmer for 5 minutes.
- 9 Remove from heat and let it cool completely before storing in an airtight container.
Tips
For best results, let the pickle mature for a week before consuming to enhance the flavors.