Kerala Style Fish Pickle

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 Fish Recipes

• Kerala Fish Curry