Fish Pickle

Fish Pickle prepared with Mustard Oil

Fish Pickle

This pickle is prepared with King fish, but you can use tuna or sardine or prawns. Marinate the cleaned fish with turmeric, chili powder, salt and vinegar then deep fry, I used gingelly oil for frying the fish and you can see lots of garlic in my recipe so adjust the quantity according to your preference. I like spicy pickle so I used normal chili powder,you can use Kashmiri red chili powder if you don’t like too spicy. Here is the recipe of Meen achar or Kerala style fish pickle……………

Preperation Steps

Clean and cut the fish in to small cube like pieces (use thick fleshy pieces with out skin and bones if possible).
Wash well and drain water.
Marinate the cleaned fish pieces with chili powder, turmeric powder, salt and vinegar.
Cover and keep aside.
Peel the skin of garlic and ginger wash and slice.
Cut green chili in to medium pieces.
Heat Mustard oil in a deep frying pan (approx. 100 ml) and deep fry the fish pieces till crispy.
Remove from oil and keep aside.
In the same oil (you can use fresh oil if you want), add garlic, saute well until it become soft.
Then add ginger, green chili and curry leaves, saute well till every thing become golden brown.
Now reduce the flame and add chili powder saute till raw smell goes.
Now add vinegar and warm water let it boil, then add fried fish and cook for few more minutes.
Add fenugreek powder.
Mix well and switch off the stove.
Check salt consistency, add more if required.
Let it cool, then transfer to an air tight container.
Keep aside for one week (it will take time for the flavor to settle in) then serve with Steamed Rice.


To Marinate
1 kg Fish (King fish/Tuna) 200 g
2 Tablespoons Redchili Powder
1/4 - 1/2 Turmeric Table Spoon
2 Tablespoons Vinegar
Salt to Taste

For the Gravy
150 g Garlic
1 Ginger Large Piece
3 nos Green Chilli
2 Spring Curry Leaves
1/4 - 1/2 Teaspoon Fenugreek Powder
100 ml Vinegar
2 tablespoons Chili Powder
100 ml Water Hot
100 ml Mustard Oil