Meen Achar\Fish Pickle


  1. Fish - 1/2 kg ( Use any fleshy fish)
  2. Garlic - 8 pods
  3. Ginger - 1 piece
  4. Vinegar - 2 cup
  5. Chilly powder - 5 tsp heap
  6. Turmeric powder - 2 tsp heap
  7. Pepper powder - 1/2 tsp
  8. Curry leaves - 3 springs 
  9. Mustard seeds - 1 tsp
  10. Coconut oil - 1 cup
  11. Salt 

Clean and cut the fish into small pieces. Mix 3 tsp chilly powder, 1 tsp turmeric powder, 1/2 tsp pepper powder and salt with water to make a thick paste. Marinate the fish with this paste for half an hour. Cut the garlic cloves into 2 parts and thinly slice the ginger. Fry the marinated fish. Preserve rest of oil (only the clear part).  Heat another pan and pour some fresh oil. Add mustard seeds, after spluttering add garlic, ginger and curry leaves along with the oil we preserved. Saute it till the garlic turns light brown. Add rest of the chilly powder, turmeric powder and salt as required. Saute till the raw smell of chilly powder goes. Then add vinegar (if you are using acid vinegar reduce the quantity to half and add water). Check the sourness and salt; you can correct it now by adding vinegar and salt. Let it boil well. Simmer the flame and add the fried fish pieces and switch of the flame after 2 mins. Allow it to cool. After that transfer the contents to a jar. You can use it after 3 days.

Comments

Post a Comment

Popular posts from this blog

Meen Vattichathu\ Fish Curry

Image
Fresh Fish - 1/2 kg( cleaned and cut into small pieces) Small Onion - A Handful,Ginger- Small piece,Garlic- 1\4th of  small onions,   Green chilly - 3 nos, Curry leaves- 2 springs Chillypowder - 2 heap tsp, turmeric powder- 1/2 tsp, salt- as reqd Kokkum- 1or 2 according to the sourness coconut oil- 3 tbsp Wash and soak the kokkum in a little water. Crush the ingredients in 2 and keep it aside. Heat a clay pot and pour 1 and a half tbsp of coconut oil to it. Add the crushed ingredients with the powders in 3. When the raw smell of chilly powder is gone add kokkum along with the water it is soaked. Saute it. Then add required amount of water( don't add too much of water, it will spoil the curry). Let it come to a boil, after that add the fish pieces. Simmer the flame and switch off when the fish is done. Add the rest of cocunut oil above the curry. This curry tastes good after a day. 
Read more

Kappa puzhukku

Image
Tapioca - 1 kg Coconut - 1/2 Green chilly - 4 Small Onion - 2 nos Garlic cloves - 6,7 Curry leaves - 2 springs Cumin seeds - a pinch Mustard seeds -  a little Turmeric powder - 1/4 tsp Salt - as reqd Cut the tapioca into small cubes. Pressure cook it with enough water, salt and turmeric powder. Grind the grated coconut along with ingredient from 2 to 7. Heat oil in a pan and add the mustard seeds and allow it to splutter. After that add the pressure cooked tapioca and then the coconut paste. Cook till all the water is drained. Stir occasionally.
Read more