Kerala Style Fish Pickle | Meen Achar | Pickled Fish | തനി നാടൻ മീൻ അച്ചാർ

Fish pickle is a traditional Kerala dish that adds a homely touch to any meal. Fish Pickle has the perfect spicy flavors and it’s really simple to make.

Pickles are a standard on the menu in Kerala, served with Biryani, rice, curd rice or parathas. I enjoy spicy pickles, but I don’t eat them on a daily basis because they contain a lot of oil, salt, and spices. I do, however, like Naranga Achar with Biryani, as well as Mango pickle with Kanji or Curd rice.

You can adjust the spices to your taste. If you like really spicy then use red chili powder instead of Kashmiri chili powder. I usually use sesame oil for the pickle but you can use any other oil.

How to Store Fish Pickle

The pickle can be used right after preparing it, but it tastes best after a week. Here are few tips to extend the shelf life of pickle

• Let it cool completely before transferring to containers. Keep the pickles fresh by storing them in sealed containers.
• Use only a dry spoon to take the pickle
• Make sure there is enough oil floats on the top otherwise pickles ruined easily.
• The vinegar and oil acts as preservatives in homemade pickles. It is better to store it in the fridge. If you like to keep it longer than 2-3 months in the refrigerator, then you may want to store it in the freezer. Take out a small amount and keep it refrigerated, then refill it as needed.
• Pickles should not be stored in metal or steel containers because the acidity of the pickles may react with the metal.

What Type of Fish is the Best…

You can use any fish for this pickle but it is best to use fish with more flesh and firm like King Fish, Seer Fish, Modha, White Tuna fillets, or any other firm fish fillet for making Kerala Style Fish Pickle.

Fish Pickle

Fish Pickles are a popular side dish that goes well with rice and it's another delicious Kerala seafood delicacy, which is one of my favorites. It's simple to make and tastes great.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Course Side Dish

Cuisine Indian

Servings 10

Ingredients

  

For Marination

• 1 kg fish after cleaning
• 1 1/2 tbsp chili powder
• 1 tsp turmeric powder
• 1 tbsp salt
• 1 teaspoon black pepper
• 1/4 teaspoon Fenugreek Powder
• 1/4 teaspoon Asafoetida powder
• 1 tablespoon Vinegar

For Frying Fish

• 1/2 litre Oil sesame oil / Coconut oil

For Masala

• 1/2 teaspoon fenugreek seed
• 1 teaspoon mustard seed
• 3/4 cup chopped ginger
• 3/4 cup chopped garlic
• 7 green chilies
• 2 sprig curry leaves
• 4 tablespoon kashmiri chili powder
• 2 tablespoon chili powder
• 1/2 tsp crushed black pepper
• 1 1/2 cup vinegar
• 1/2 teaspoon Asafoetida powder
• 1/2 teaspoon Fenugreek powder
• 2 whole dried red chilies

Instructions

 

Marinate Fish

• Clean and cut the fish into small cubes (use thick fleshy pieces without bones or skins if possible). Drain any excess water. Add this to a medium bowl, mix with 1 tablespoon salt and 1 tablespoon vinegar.
• In a small bowl, combine dry ingredients for marination: 1 1/2 tablespoon chili powder, 1 teaspoon turmeric powder, 1/4 teaspoon fenugreek powder, 1/4 teaspoon Asafoetida powder, 1 teaspoon black pepper powder. Marinate this mix on the fish and keep it aside for 30 minutes or more in the refrigerator.

Fry Fish

• Heat oil(about 1/2 litre) in a pan over medium-high heat. When the oil is hot reduce heat to medium.
• Add marinated fish pieces. When you add the fish try to spread the fish so that it doesn't stick together.
• Do not stir the fish immediately after adding the fish to the hot oil, wait for 2-3 minutes before stirring. Otherwise masala will fall off from the fish.
• After 2-3 minutes, stir occasionally and fry over medium heat for 8-10 minutes or until the fish is golden brown. Fish should be fried but not too dry. If fish is too soft pickle may not get much shelf life.

Prepare Masala

• Use the same oil for making the masala. Transfer ½ cup oil to another pan. Add more fresh oil if needed.
• Heat the oil over medium high heat. When the oil is hot reduce heat to medium.
• Add mustard seed and let it crackle, then add 1/2 teaspoon fenugreek seeds and 2 whole red chilies.
• When the spluttering stops, add chopped ginger, garlic, green chilies, curry leaves, 1 tbsp salt
• Saute for 10 minutes over medium heat until the garlic and ginger start to get light brown. It does not need to be brown.
• Reduce heat to low and then wait for 30 seconds before adding dry spices. Make sure the heat is very low.
• Add 1/2 tsp turmeric, 4 tablespoons Kashmiri chili powder, 2 tablespoon chili powder, 1/2 tsp black pepper. Make sure to adjust the amount of chili powder to your spice preference.
• Stir for 10 – 20 seconds. Make sure not to burn the spices.
• Add 1 1/2 cup vinegar and 1 tablespoon salt. Let it boil over medium heat.
• Reduce heat and add fried fish and mix it very well. Check for salt and consistency, adjust as needed. If you like more gravy you can add 1/2 cup hot water and boil it.
• Turn off heat and let it cool completely.
• Store in an airtight container and you can keep it in the fridge for up to 6 months. It is best to serve it after a week as it takes time for the flavours to settle into fish pieces.

Notes

1. When the pickle cools down the gravy will be thicker. If you want more gravy, add boiled and cooled water.
2. Let it cool completely before transferring to containers.
3. Prepare 2-3 small jars, clean and dry. Keep it in the refrigerator for longer shelf life.
4. Use only a dry spoon to take the pickle
5. If you prefer less heat and more color, add Kashmiri chili powder.

Keyword Kerala Fish Pickle, Meen Achaar, Nadan Meen, മീൻ അച്ചാർ

More Variations

How To Make Nadan Fish Pickle – Variation #1

Achar is a type of pickle from South India. Every state in India has a variety of pickles made from fish, meat, various vegetables, fruits, and other ingredients that add a spicy and tangy kick to their everyday meals and taste buds.

When cooking pickles, sesame oil is the best option. Vegetable oil could also be used if you don’t plan on storing it for a long time.

Ingredients:

Marinate Fish

• 500 gram Fish after cleaning
• 1/2 tsp Turmeric Powder
• 1 tbsp chili powder
• 1/2 tbsp salt
• 1/2 tbsp vinegar
• For Frying
• 1 cup Oil sesame oil/coconut oil/vegetable oil

For Gravy

• 15 Garlic cloves
• 4-5 Green chili
• 2 inch Ginger
• 4 spring Curry leaves
• 1/2 tsp Mustard
• 1/2 tsp turmeric powder
• 1/4 tsp Fenugreek seeds Uluva
• 1/2 tsp Fenugreek powder
• 1/2 tsp Hing/ Asafoetida powder
• 2 tbsp Kashmiri Chili Powder
• 1 tbsp chili powder if you like spicy, add 1 tbsp more chili powder.
• 1/2 tsp black pepper
• 1 tbsp Salt
• 1/2 cup Vinegar
• 1/2 cup Hot water

Instructions:

Marinate Fish

1. Clean the fish thoroughly and cut it into cubes. Drain all the moisture.
2. Place the fish pieces in a bowl and add 1/2 tbsp vinegar, red chili powder, turmeric powder, and some salt. Mix it very to coat all pieces with spices and set aside.

Fry Fish

1. Heat 3/4 cup oil in a pan over medium-high heat. When the oil is hot reduce heat to medium and carefully add the marinated fish.
2. Over medium heat, deep fry the fish pieces. The fish pieces should be golden brown and crispy. It is not to be burned.

Prepare Gravy

1. In a small bowl, mix all dry ingredients for the gravy: 1/2 tsp turmeric powder, 1/2 tsp Fenugreek powder, 1/2 tsp Hing/ Asafoetida powder, 2 tbsp Kashmiri Chili Powder, 1 tbsp chili powder, 1/2 tsp black pepper powder
2. Use the same oil to make the gravy since the oil has a good fish flavour
3. In a pan, add the oil that we fried the fish and also 1 tbsp sesame oil. Heat the oil over medium-high heat.
4. When the oil is hot reduce heat to medium and then add mustard seed. When it splutters add 1/4 tsp whole fenugreek seeds.
5. Add chopped or crushed garlic, chopped or crushed ginger, sliced green chilies, curry leaves, and salt.
6. Saute for 10 minutes or until the garlic and ginger are light brown.
7. Reduce heat to low, then add previously mixed spice
8. Stir for 30 sec and add 1/2 cup vinegar and 1/2 cup water
9. Let it boil for 3-4 minutes, check for salt, spices, and gravy consistency.
10. Add the fried fish and mix all together and let it boil for 3-4 minutes and turn off the heat.
11. Let it cool completely before transferring to glass jars.
12. Serve with rice, chapati, naan etc.

If the fish doesn’t fry very well the pickle may be ruined. If you don’t have roasted fenugreek powder, you can dry roast fenugreek seeds and make them into a coarse powder.

What is the secret to making good Fish Pickles

• When frying the fish make sure to fry very well, golden brown but not too dry.
• When marinating fish don’t add too many spices or ginger garlic paste because this will burn when frying. You can add those when making the gravy. Sesame oil is the best for making pickles but other oil is also ok.
• To get the deep red color of the pickle, use Kashmiri Chili Powder; it’s less spicy but more appealing!
• Before beginning the process, double-check that you have all of the necessary items.

Kerala Style Fish PIckle | Meen Achar Recipe – Variaion #2

Marinate Fish

• 750 gram Fish (cleaned) cut into small cubes
• 1 tbsp chili powder Use kashmiri chili if you like less spicy.
• 1/2 tsp turmeric powder
• 3/4 tbsp salt

For Frying Fish

• 3/4 Litre Oil sesame oil/vegetable oil

For the Gravy

• 100 gram garlic (3-4 bulbs) chopped or crushed.
• 100 gram large piece of ginger chopped or crushed.
• 6 Nos green chilies cut in to medium pieces
• 2 tbsp chili powder adjust to your taste
• 2 tbsp Kashmiri chili powder
• 1 tsp Asafoetida powder
• 1 tsp fenugreek powder roasted.
• 1 tsp mustard seed
• 2 whole dry chilies
• 1/2 tsp fenugreek seeds
• 3 sprigs curry leaves
• 1/2 tsp turmeric powder
• 3/4 cup tamarind soaked in 3/4 cup water or vinegar

Instructions 

Marinate Fish

• Clean and cut fish into cubes. Drain any excess water.
• In a small bowl mix all dry ingredients: 1 1/2 tbsp chili powder, 1/2 tsp turmeric powder, salt. Marinate this mix with fish and set it aside for 30 minutes

Fry the Fish

• Heat oil in a pan over medium-high heat, when oil is hot reduce heat to medium, and then add marinated fish. Make sure not to overcrowd the fish in the pan, fry it in batches if needed.
• Do not stir right after adding the fish to the oil, let it cook for 2-3 minutes, then stir occasionally and fry it evenly until it is golden brown on all sides. The fish pieces need to be well fried for pickle. Remove from the pan and keep it aside

Prepare the Gravy

• Take a small bowl and add 2 tbsp chili powder, 3 tbsp Kashmiri chili powder, 1/2 tsp turmeric powder, fenugreek powder, and asafoetida powder. Mix all together with little water to make a paste. Keep it aside
• Prepare 3/4 cup tamarind soaked water.
• Use the same oil that fried fish or use fresh oil. Heat oil in a pan over medium-high heat.
• Reduce heat to medium and add mustard seed, fenugreek seeds, 2 dry chilies, and curry leaves. When mustard seed stop spluttering add chopped garlic, ginger, green chilies, and salt
• Stir frequently and saute until ginger and garlic are light browns. It takes about 6 – 8 minutes.
• Reduce heat to medium-low and add the spice mix. Saute for few minutes until the oil separates, about 5 minutes.
• Add 3/4 cup tamarind water and let it boil for 5 minutes
• Add fried fish and let it boil. Check salt, spices, and sourness of the gravy and adjust as needed.
• Add 1/4 cup of vinegar. Mix all together. If you like more gravy then add boiled water or hot oil as needed.
• Cook for another 5 minutes and turn off the heat. Let it cool completely before transferring to glass Jars.
• It is best to serve it after a week so that fish is soaked with all flavors.

In this recipe, we are using soaked tamarind and less Vinegar but you can replace it with Vinegar. If you like Vinegar then it is best to use vinegar. However, some people do not like Vinegar and in that case, you can use Soaked Tamarind.Pickles should not be stored in metal or steel containers due to the acidity of the pickles.The salt will be absorbed by the fish pieces as it sits longer so when you prepare the pickle it may taste a little saltier.

More Fish Recipes

• Kerala Fish Curry