Ingredients
Fish, cleaned and cut into small chunks – 1 kg
For
marination
marination
Pepper powder – 1 tsp
Kashmiri chilli powder – 2 tsp
Turmeric powder – 2 tsp
Salt as required
For
dry roasting
dry roasting
Fenugreek seeds – 1 tsp
Cumin seeds – 1 tsp
Asafoetida – 1 small piece
For
making masala
making masala
Mustard seeds – 1 tsp
Curry leaves – 2 stalks
Garlic, chopped – ½ cup
Ginger, chopped – ¼ cup
Ginger paste – 2 tbsp
Garlic paste – 2 tbsp
Kashmiri chili powder – 3 tbsp
Turmeric powder – ½ tsp
Salt as required
Vinegar – ½ cup
Method
Marinate fish with pepper powder, kashmiri chilli powder,
turmeric powder, and salt. Keep this aside for 1-2 hours.
turmeric powder, and salt. Keep this aside for 1-2 hours.
Heat oil in a pan. Fry fish on both sides. Set this
aside.
aside.
Heat a pan. Add fenugreek seeds, cumin seeds, and asafoetida.
Dry roast these ingredients on a low flame. When done, switch off the flame.
Let it cool down. Now grind this to a powder.
Dry roast these ingredients on a low flame. When done, switch off the flame.
Let it cool down. Now grind this to a powder.
Heat gingelly oil. Add mustard seeds. Let it splutter.
Now add curry leaves. To this, add chopped ginger and garlic. Saute well. When
ginger and garlic starts to change color, add ginger paste and garlic paste. Saute
well on low flame. Add Kashmiri chili powder and turmeric powder. Saute on low
flame. Add salt. Mix well. Now switch off the flame. Add fried fish and
vinegar. Mix well. Add roasted powder and mix well. Check for salt and vinegar.
Now add curry leaves. To this, add chopped ginger and garlic. Saute well. When
ginger and garlic starts to change color, add ginger paste and garlic paste. Saute
well on low flame. Add Kashmiri chili powder and turmeric powder. Saute on low
flame. Add salt. Mix well. Now switch off the flame. Add fried fish and
vinegar. Mix well. Add roasted powder and mix well. Check for salt and vinegar.
If you are living in a hot climate, keep the pickle
refrigerated.
refrigerated.
yummy and tempting..
mouthwatering here….
Aha, during my college days I used to eat NV, back then my roommate from Kerala used to bring fish acchar, nostalgic!!
Love the look of it, very rich and authentic!
Nice clicks too, Beena!
Tasty and yummy…
this looks yummy and lip smacking
Looks delicious…
Looks yummy and tempting..Mouthwatering pickle.
Superb Beena, very yummy and delectable…
Luce muy delicioso me serviría un plato,hugs,hugs.
tempting clicks..looks perfect
Ongoing Giveaway:-
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wow…that is yummy…
One of my college friend used to get it from her home town.. Missing it very much…. Btw how long we can store it?
Delicious and finger licking fish pickle.. Loved the clicks Beena 🙂
enkiiii venam…..tharuuuu………………can I grab that bottle. Tempting me so much.
wow didnt know u can make pickle from fish too. nice.
That looks so delicious Beena 🙂
Hi Beena, this is really interesting and yummy. I think I want to give this a try. Have a nice weekend 🙂
Thats an interesting recipe
Beena ,fish pickle looks so yummy.edu meenanu athu.
My fav and I can eat loads of it. That spicy and tangy flavors are simply perfect.
Adipoli meen achar beena
Such a nice recipe:) Yummy and tempting:) Loved the clicks 🙂
Come and participate in my event and giveaway and awards:)
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Wow, that looks simply too good. It's one of my all time fav!
Luv,
Manju
our all time favourite. 2 yrs back, my in-laws had come over to kuwait for a visit, and we made it together here….
Hey Beena..thanks for stopping by my space 🙂
Meen achaar kanditte kothiyavunnu 🙂