Perfect Kerala Fish Pickle Recipe

As a poor third child with a very active mother, I do not really make fish pickle ever. On Kottayam's journey, a few days before my return flight, Amma created a source of some good firm-Fleached fish (usually King Fish or Neeman) and filled me with a large glass bottle of homemade Kerala fish pickle. Given Then I freeze on reaching it and used it for several months. My mother has refused to use many preservatives in her pickle of fish, so it is not very long shelf-life. It helps with cold and I take out a small amount and keep it refrigerated, help myself and then till it gets out. Then I refill it.

Anyway, when I was not in Kottayam for a while, I was speaking droughts in the middle and I really yearn for some good people in Kerala. Mustafa tried to take a bottle of pickle from the stores and it was not that much, so I completed this work to make it myself. Received the recipe from Amma (she refused to give me saying that "there is no need to make it herself" but finally related) and I realized how easy it really is.

More spices of pickles than my mother's kitchen Click on the pictures below for the recipe.

Perfect Kerala Fish Pickle Recipe

The recipe for making Kerala fish pickle is a simple and quick pickle of fish. Super easy to make and absolutely delicious.

INGREDIENTS

• 250 gm of cubed King fish, or any firm-fleshed fish
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp salt (adjust to taste)
• ½ cup oil
• ½ tsp black mustard seeds
• ½ tsp fenugreek seeds (uluva)
• 2-3 tsp freshly ground ginger garlic paste
• 2-3 green chillies, slit (optional)
• 4-5 garlic cloves, sliced
• A few curry leaves
• 2.5 tbsp Kashmiri chilli powder (see notes)
• 3 tbsp white vinegar
• Salt as needed

INSTRUCTIONS

1. Wash and clean the pieces of fish. I usually buy King fish in pieces of steak and do the cube on their own.
2. Put pieces of fish in a bowl and put some salt with turmeric powder and red chilli powder
3. Mix well and set aside
4. Grind ginger and garlic together or grind them. Making it fresh is important to get the pickle of a very tasty fish, so do not skimp on the move.
5. Now in the cup of oil, fry the fish until it becomes crispy on the outside
6. Drain and set aside
7. Put the mustard and fenugreek seeds in the remaining oil
8. As soon as the mustard seed starts popping, add ginger garlic paste
9. Saute and heat less
10. Then add curry leaves, green chilies, garlic pieces and Kashmiri chilli powder. Mix well
11. Add fried fish, mix thoroughly, and add salt as needed
12. When pieces of fish are mixed well with spices, add vinegar
13. If you want more gravy in your pickle, then add some water to this condition and boil it.
14. Remove from heat and set aside
15. Cool completely and then store in the air tight glass jar in the refrigerator
16. If this pickle remains refrigerated for approximately 2 weeks, then this pickle remains fresh. If you want to keep it for a long time, freeze one part and take it out as needed

Step by Step Kerala Fish Pickle Recipe

Wash and clean the pieces of fish. Put the pieces of fish in a bowl and put turmeric powder and red chili powder in it.

If you want more gravy in your pickle, add some water at this stage and bring to the boil. Remove from heat and set aside
Cool completely and then store in air tight glass jars in the refrigerator

Kerala Fish Pickle / Meen Achar Recipe