Meen Achar
A tangy, spicy condiment that keeps for weeks and adds a sharp kick to any Kerala meal. Made with care and stored in a clean jar, this pickle gets better as the days pass and the flavours meld together.
Ingredientsfor 8 servings
- Fish : ½ kg (chopped into small pieces
- Garlic : 1 pod (sliced
- Garlic : 1 tsp (sliced
- Curry leaves, a few
- Chilli powder : 3 tsp
- Asafoetida : 1/4 tsp
- Mustard : 1/2 tsp
- Chilli powder : 2 tsp
- Pepper : 1 tsp
- Salt, to taste
Preparation
Step 1
For preparing Meen Achaar, first clean the fish and chop into small pieces. Marinate with salt, chilli powder and pepper. Keep it for 10 minutes.
Step 2
Heat the oil in kadai. Add the fish pieces and fry till done.
Step 3
Drain and set aside. In the same oil, fry garlic, ginger and curry leaves. Drain and keep it with fish pieces.
Step 4
In the oil, add asafoetida, chilli powder and little salt. Add vinegar and Stir everything together thoroughly. Add fish pieces and Stir everything together thoroughly.
Step 5
Meen achar is ready. When warm, transfer it to a bottle and store.
Tip
The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.
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