Meen Achar / Fish Pickle(Tuna)

0
139

Pickle or achar is just not an ordinary food in Indian households. It is a sacred food made with lot of love and affection(generally it is prepared by Mother or Grandmother of the family) that can make your boring meals into something extraordinary .

These days you get whichever variety you want at your fingertip but homemade ones are always special. Achar speaks volumes about our diversity as it differs statewise regional wise and sometimes each household will have its own version.Generally Indian pickles are loaded with spices that can awaken your taste buds.

In Kerala non-vegetarian pickle is considered extra special with afternoon meals and so is meen achar /fish pickle. I was never into making pickles because I have always felt that only my mother can create magic in pickling. Abu is fond of pickles and so after marriage I had given a try number of times. This is my mother’s recipe and it is a keeper. Do try this mouthwatering fingerlickingly good recipe of meen achar…..

Recipe for Meen Achar

Ingredients required

Tuna – ½ kg(cut into small cubes)

Mustard seeds-  1 tsp

Green chillies -6 no.s(slit into two)

Garlic(sliced) – 100g

Ginger(chopped)- 100 g

Red chilli powder – 3-4 tbsp

Turmeric powder – ½ tsp

Curry leaves- 5-6 sprigs

A pich of hing or asafoetida or kaayam

Vinegar – ¼ cup

Gingelly oil – ¼ cup

Sunflower oil – For frying fish

Salt – As per taste

For the marinade

Red chilli powder – 1 tbsp

Turmeric powder – ½ tsp

Salt – As per taste

Method of Preparation

Marinate fish with the marinade and deep fry . Reserve these for later use.

In a wok/chatty heat gingelly oil and add mustard seeds. When it crackles add garlic and ginger and saute for few minutes.

Then add green chillies,curry leaves and continue sauteing.

now add chillipowder, turmeric powder, hing and cook it in oil.

Add reserved fried fish into the boiling mix. Add in salt and vinegar and keep sauteing until the spice mix is nicely coated on fish.

Meen Achar is ready for storage. After bottling it is always better to pour gingelly oil on top to increase storage time.

It never lasted too long at home. 🙂 🙂

meen achar

Happy Cooking!!!!!!

SHARE
Previous articleMango pistachio Kulfi
Next articleWholewheat Almond Cookies
Hi, I am Sherien Mohamed Ramzan,the owner of this blog. Cooking has always been a passion for me and this blog travels through my collection of delectable recipes. This blog is my humble attempt to share the recipes that I have tried successfully in my kitchen.I have a full-time job as Assistant Engineer in Harbour Engineering Department. I am married to Abu Syed and a busy mom of 1 year old baby.

NO COMMENTS

LEAVE A REPLY