Video guide for Kerala fish pickle or Meen Achar
Preparation time: 40 mins
Cooking time: 30 mins
Serves: 12 to 14
Ingredients
1 kg of Fish, cut into small-sized cubes
5 tbsp Kashmiri chilli powder
2 tbsp regular red chilli powder
1 tsp turmeric powder
1 tsp of black pepper powder
½ tsp of fenugreek powder
1 ½ cups white vinegar
100 gms garlic, sliced
100 gms ginger, chopped
10 green chillies, chopped
2 tbsp skinless, split mustard seeds
1 tsp mustard seed
1 ½ tsp asafoetida
1-2 sprigs of curry leaves
Salt
Sesame oil or Gingelly oil
2 tsp ginger-garlic paste (equal measures)
Method
Step: 1
Clean the fish thoroughly and cut it into cubes. Bones, if any, need not be removed.
Step: 2
Pat and keep aside in a strainer till the water dries out.
Step: 3
In a bowl mix 2 tablespoons of Kashmiri chilli powder, 1 teaspoon of pepper powder, ½ teaspoon of turmeric powder, salt and 50 ml of white vinegar* together and make it into a thick paste.
(Adding ginger-garlic paste at this point is optional.)
Step: 4
Marinate the fish pieces with the above paste and keep it aside for 30 minutes at least. (Longer it rests, the better.)
Step: 5
In the meantime, boil 1 ½ cups of white vinegar in a pan and keep aside.
Step: 6
Heat sesame oil in a deep and wide pan. When the oil is hot lower the flame and drop a few curry leaves* in. Deep fry the marinated fish pieces on medium flame till it becomes crispy on all sides. Avoid burning. Remove the fish and keep it aside on a paper towel to dry.
Step:7
Heat ½ cup of sesame oil in a pan. Splutter the mustard seeds. Then add the split mustard seeds and sauté for a few seconds. Add the sliced garlic and chopped ginger, and sauté till the raw smell dissipates.
Step: 8
Add the chopped green chilli and sauté for a few mins over a medium flame.
Step: 9
Lower the flame to low and then add fenugreek powder and sauté for a few seconds. Then add 3 tablespoons of Kashmiri chilli powder, and 2 tablespoons of normal red chilli powder. Sauté for a few seconds. Make sure not to burn the spices.
Step: 10
Switch off the flame and add the boiled vinegar, salt for taste and asafoetida. Stir gently for a minute.
Step: 11
Finally, add the fried fish pieces. Combine well to coat the fish pieces with the gravy.
Meen Achar is ready. After cooling, transfer it to a sterilised glass jar. Let the fish pickle rest for about two days, outside, for the flavours to fuse together. Thereafter keep it in the fridge for longer use.
Note:
- If you require gravy, then add a bit of water along with vinegar while making the masala paste
- Curry leaves help to avoid the fish pieces sticking to the bottom of the pan while frying.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
What other recipes would you like featured? Tell us at food@gulfnews.com