Fish Achar
Region: Indian
Dish: Non Vegetarian - Pickles
Ingredients
Fish - 1 kg (2 lbs) - Any fish can be used but tuna is the tastiest for pickling.
Ginger - 1/4 cup (minced or crushed)
Garlic - 1/4 cup (minced or crushed)
Green Chilies - 10 (slit - optional)
curry Leaves - about 10 sprigs
Red chilly powder - 4-5 tbsp (optional)
Turmeric Powder - 2 tsp
Mustard Seeds - 1 tsp
Fenugrek Seeds - 1 tsp
Cumin seeds - 1 tsp
Vinegar - 1/2 cup
Mustard Seeds - 1 tsp
Salt - 5 tsp (or to taste)
Sesame oil - as needed for deep frying
Directions
Clean the fish thoroughly and cut it into cubes. Its ok to leave the bones in.
Pat the pieces with a dry paper towel. We need to remove the moisture.
Apply the fish cubes with salt, turmeric powder and red chilly powder. Rub it so that every piece gets coated well.
Let it marinate for at least half an hour.
Deep fry the pieces over medium heat. We want the pieces to be golden brown and fried. It should not get burnt.
Remove the fish pieces and keep it aside. Use the same oil for the rest of the process. The oil is filled with fish flavor.
In the meantime, coarsely crush the mustard, cumin and fenugreek seeds using a motor and pestle. Add it to the oil.
Add the ginger, garlic, curry leaves and green chilies. Shallow fry this on low heat so that the ingredients don't get burnt.
Once the raw smell is gone, add the vinegar. If you want more gravy, add some water too.
Switch off. Add the fried fish pieces and toss well.
Let this pickle rest for about 2 days for the flavors to blend together.
Comments
A very tasty, flavorful pickle made with tuna fish. The same recipe can be made with prawns (shrimp) or chicken. Done
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