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Main Course

Spicy 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 4 servings

2 To Fish tilapia or sardines or any fleshy fish — cut into small cube piece
2 tsp Chilly powder
1 tsp Pepper powder
1/4 tsp Turmeric powder
Salt, to taste
Gingelly oil to deep fry
2 tsp Vinegar
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
Fenugreek seeds: 1/4 tsp

Preparation

Step 1
Marinate the fish pieces with chilly powder, turmeric powder, pepper powder,vinegar and salt by adding 2 tbsp water. Keep the marinate in refrigerator for 2 hours or more.
Step 2
In a shallow pan, fry in hot oil the fish pieces in gingelly oil until it is crispy and brown. Please do this in batches so each fish piece is not crumbled or broken. We need to take all the moisture from the fish, so that the pickle can be kept longer.
Step 3
Heat gingelly oil in a pan. Add mustard seeds and fenugreek seeds and allow them to pop. Now add the red dry chilly add curry leaves. Fry for few seconds.
Step 4
Stir in ginger,garlic and green chillies and cook this in medium heat for 5 minutes till the ginger and garlic turns lightly browned.
Step 5
Turn off the burner and add red chilly powder, turmeric powder, fenugreek Powder, asafoetida. Put on the burner again on low heat fry this spice mix for few seconds till the raw smell of chilly powder goes and nice aroma comes. Please make sure not to burn the chilly powder.
Step 6
Now to this mixture, add vinegar, water and salt, allow it to boil.
Step 7
When boiled add the fish pieces into it and simmer for another 5-7 minutes. If you feel the gravy is too thick and not sour, again add hot water and vinegar and, Bring to a gentle boil once again. Turn off the burner.
Step 8
Now check the taste, if you feel it¦s not too spicy, fry little more chilly powder in a separate pan and add to this and taste.
Step 9
Now for the aroma and taste-roast 1/2 tsp mustard,1/4 tsp fenugreek seeds and + cumin seeds. Please use no oil to roast. When this is cooled down, grind it.
Step 10
Sprinkle this roasted powder over the pickle & mix it well.
Step 11
Now heat gingelly oil in a pan and allow it to cool. Add this to the pickle. This gives the pickle a protective layer to preserve. Store in an air tight glass bottle.
Step 12
The spice level can be adjusted according to your taste.

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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Preparation

Step 1

Marinate the fish pieces with chilly powder, turmeric powder, pepper powder,vinegar and salt by adding 2 tbsp water. Keep the marinate in refrigerator for 2 hours or more.

Step 2

In a shallow pan, fry in hot oil the fish pieces in gingelly oil until it is crispy and brown. Please do this in batches so each fish piece is not crumbled or broken. We need to take all the moisture from the fish, so that the pickle can be kept longer.

Step 3

Heat gingelly oil in a pan. Add mustard seeds and fenugreek seeds and allow them to pop. Now add the red dry chilly add curry leaves. Fry for few seconds.

Step 4

Stir in ginger,garlic and green chillies and cook this in medium heat for 5 minutes till the ginger and garlic turns lightly browned.

Step 5

Turn off the burner and add red chilly powder, turmeric powder, fenugreek Powder, asafoetida. Put on the burner again on low heat fry this spice mix for few seconds till the raw smell of chilly powder goes and nice aroma comes. Please make sure not to burn the chilly powder.

Step 6

Now to this mixture, add vinegar, water and salt, allow it to boil.

Step 7

When boiled add the fish pieces into it and simmer for another 5-7 minutes. If you feel the gravy is too thick and not sour, again add hot water and vinegar and, Bring to a gentle boil once again. Turn off the burner.

Step 8

Now check the taste, if you feel it¦s not too spicy, fry little more chilly powder in a separate pan and add to this and taste.

Step 9

Now for the aroma and taste-roast 1/2 tsp mustard,1/4 tsp fenugreek seeds and + cumin seeds. Please use no oil to roast. When this is cooled down, grind it.

Step 10

Sprinkle this roasted powder over the pickle & mix it well.

Step 11

Now heat gingelly oil in a pan and allow it to cool. Add this to the pickle. This gives the pickle a protective layer to preserve. Store in an air tight glass bottle.

Step 12

The spice level can be adjusted according to your taste.