Fish Pickle, Meen Achar
Author:
Yummy N Tasty
Posted on,
22, Dec 2015
19.6 K views.
19
3.2/5 ( 42 votes )
Yields
10-20 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
60-80 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Recipe video
Ingredients:
- Fish, Tuna fish preferred - 1 Kg, cut into small-medium pieces
- Chopped Ginger - 1 Tablespoon
- Chopped Garlic - 2 ½ Tablespoon
- Green chilies - 3-4 Nos, chopped
- Curry leaves - 2-3 sprigs
- Kashmiri Red chilli powder - 2 Tablespoon
- Turmeric powder - ½ Teaspoon
- Fenugreek powder - ¼ Teaspoon
- Asafoetida powder - ½ Teaspoon
- Vinegar - 1 Tablespoon - ½ cup(refer notes)
- Gingelly Oil/Coconut oil - 4 Tablespoon - ½ cup(refer notes)
- Mustard Seeds - ½ Teaspoon
- Salt to taste
For Marination:
- Kashmiri Red chilli powder - 2 Tablespoon
- Black pepper powder - 1 Tablespoon
- Turmeric powder - ½ Teaspoon
- Finely crushed Ginger-garlic-greenchilli paste - 2 ½ Tablespoon
- Salt to taste
For frying fish:
- Vegetable oil as required
Instructions:
Initial Preparation:
- Wash the fish pieces thoroughly, drain the water completely.
- In a bowl, marinate the fish pieces with the items mentioned under 'For marination' and keep it aside for 30 minutes.
- Heat vegetable oil in heavy bottomed pan, deep fry the fish pieces on medium heat until brown in color, transfer to a paper towel and set aside.
Pickle Preparation:
- Heat gingelly or coconut oil in a pan, splutter mustard seeds.
- Add in the chopped ginger, garlic, green chilies, curry leaves and fry till almost brown in color(watch the video).
- Reduce the heat, add in the kashmiri chilli powder, turmeric powder, fenugreek powder, asafoetida powder and fry for few seconds.
- Add in the fried fish pieces and combine well. Finally pour vinegar and mix well.
- Remove from heat and allow to cool completely. Store it in a dry air-tight container.
- Serve after a day with rice, chappathi etc.
Notes:
- If you want to keep the pickle for a long time(approx: 2 months), please note the following things
- Pat dry the fish pieces before marination.
- Do not add water to the pickle at any stage of preparation.
- Deep fry the fish pieces on medium heat until brown in color.
- Make sure that the chopped ginger, garlic, green chilies and curry leaves are properly fried.
- You can use any type of vegetable oil to fry the fish pieces. But use gingelly oil to make the pickle(in 'Pickle Preparation').
- Add more vinegar according to your taste.( I added 1 tablespoon of vinegar).
- If you are adding more vinegar, add it before adding the fish pieces and allow to boil. Then add the fish pieces and mix well.
- When the pickle is ready, allow it to cool completely. Then store it in a dry air-tight container( glass container preferred).
- Use a dry spoon to take out the pickle each time and close the container immediately.
- I personally likes dry fish pickle, and I don't like the taste of vinegar. So I added less oil and vinegar in this preparation.
- If you want to make your pickle bit moist/gravy type, add more vinegar and oil.
Comments
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Fish Pickle, Meen Achar
Author - Yummy N Tasty |
Posted on - 22, Dec 2015 |
Recipe URL, https://www.yummyntasty.com/recipes/fish-pickle-meen-achar/ |
Cooking time - 60-80 minutes |
Serving - 10-20 person(s) |
Ingredients :
- Fish, Tuna fish preferred - 1 Kg, cut into small-medium pieces
- Chopped Ginger - 1 Tablespoon
- Chopped Garlic - 2 ½ Tablespoon
- Green chilies - 3-4 Nos, chopped
- Curry leaves - 2-3 sprigs
- Kashmiri Red chilli powder - 2 Tablespoon
- Turmeric powder - ½ Teaspoon
- Fenugreek powder - ¼ Teaspoon
- Asafoetida powder - ½ Teaspoon
- Vinegar - 1 Tablespoon - ½ cup(refer notes)
- Gingelly Oil/Coconut oil - 4 Tablespoon - ½ cup(refer notes)
- Mustard Seeds - ½ Teaspoon
- Salt to taste
For Marination:
- Kashmiri Red chilli powder - 2 Tablespoon
- Black pepper powder - 1 Tablespoon
- Turmeric powder - ½ Teaspoon
- Finely crushed Ginger-garlic-greenchilli paste - 2 ½ Tablespoon
- Salt to taste
For frying fish:
- Vegetable oil as required
Instructions :
Initial Preparation:
- Wash the fish pieces thoroughly, drain the water completely.
- In a bowl, marinate the fish pieces with the items mentioned under ‘For marination’ and keep it aside for 30 minutes.
- Heat vegetable oil in heavy bottomed pan, deep fry the fish pieces on medium heat until brown in color, transfer to a paper towel and set aside.
Pickle Preparation:
- Heat gingelly or coconut oil in a pan, splutter mustard seeds.
- Add in the chopped ginger, garlic, green chilies, curry leaves and fry till almost brown in color(watch the video).
- Reduce the heat, add in the kashmiri chilli powder, turmeric powder, fenugreek powder, asafoetida powder and fry for few seconds.
- Add in the fried fish pieces and combine well. Finally pour vinegar and mix well.
- Remove from heat and allow to cool completely. Store it in a dry air-tight container.
- Serve after a day with rice, chappathi etc.
Notes:
- If you want to keep the pickle for a long time(approx: 2 months), please note the following things
- Pat dry the fish pieces before marination.
- Do not add water to the pickle at any stage of preparation.
- Deep fry the fish pieces on medium heat until brown in color.
- Make sure that the chopped ginger, garlic, green chilies and curry leaves are properly fried.
- You can use any type of vegetable oil to fry the fish pieces. But use gingelly oil to make the pickle(in ‘Pickle Preparation’).
- Add more vinegar according to your taste.( I added 1 tablespoon of vinegar).
- If you are adding more vinegar, add it before adding the fish pieces and allow to boil. Then add the fish pieces and mix well.
- When the pickle is ready, allow it to cool completely. Then store it in a dry air-tight container( glass container preferred).
- Use a dry spoon to take out the pickle each time and close the container immediately.
- I personally likes dry fish pickle, and I don’t like the taste of vinegar. So I added less oil and vinegar in this preparation.
- If you want to make your pickle bit moist/gravy type, add more vinegar and oil.
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