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    Home » Fish Pickle | Meen Oorugai | Fish Achar

    Fish Pickle | Meen Oorugai | Fish Achar

    February 21, 2017 By Anlet Prince 1 Comment

    Fish pickle is a spicy and tangy delight for a sea food lover. It is prepared by marinationg fish in Salt, Chilli Powder, turmeric powder and White Vinegar. Fish is then deep fried in Gingelly oil or cooking oil. Fish is deep fried in order to remove the moisture from the fish. This helps in more shelf life of the pickle. Fish Pickle can be had as a side dish along with steamed rice or roti. There is no or very minimal odour of the fish coming out of the pickle. This is a good recipe to be packed for people travelling away from home.

    fish pickle

    Fish Pickle

    Prep time: 24 Hrs | Cook time : 40 Min | Total time : 24 Hrs
    Recipe type: Pickle | Cuisine: Indian | Yield / Serves: 250grams
    Taste: Salty and Spicy

    Ingredients

    For Marinating the Fish

    Sear Fish - 250 grams
    Chilli Powder - 1 teaspoon
    Turmeric Powder - a generous pinch
    White Vinegar - 1.5 tablespoon
    Salt - to taste

    For Deep Frying

    Marinated Fish
    Cooing Oil / Gingelly oil - as required

    For Roasting and grinding

    Curry Leaves Fistful
    Dry Red Chillis - 8
    Mustard - 1 teaspoon
    Fenugreek Seeds - 1 teaspoon
    Coriander Seeds - 1 tablespoon
    Pepper - 1 teaspoon

    Other Ingredients

    Ginger - 1 inch piece
    Garlic - 5 big pods
    Gingelly oil - 2 tablespoon
    Curry Leaves - a spring
    Fenugreek seeds - ½ teaspoon
    Mustard Seeds - ½ teaspoon
    White Vinegar - ¼ Cup

    Step by Step Photos on how to make Fish Pickle:

    1. Add Fish, Chilli Powder, Turmeric Powder, salt and Vinegar and Marinate the fish for atleast for 30 mins. After 30 minutes, heat oil in a wok and deep fry the fish cubes.
    2. Dry roast the ingredients mentioned under roast and grind and allow them to cool down completely. Blend them into a fine powder.fish pickle
    3. Heat oil in a wok. Add in Mustard and fenugreek and allow it to splutter. Add in curry leaves and saute them. Crush Ginger and garlic and add them. Cook until the ingredients are cooked well.fish pickle
    4. Add in the ground powder and cook until the masalas blend well. Add in the fried fish.
    5. Cook until the masalas blend well. Add in the White vinegar. Mix well. Cook for 2 more minutes and switch off the flame.fish pickle
    6. Flavourful and aromatic fish pickle is now ready.
      fish pickle

    Notes:

    • Boneless Fish or Fish with Tender bones and firm flesh are suitable for Pickle.
    • Pomfret, prawns, anchovies or any other fleshy fishes are suitable for this recipe.
    • The pickle gets the sour taste as when the days passes. Keep the pickle aside atleast for 2 days to get the masalas and the fish blend well.
    • This pickle keeps good upto 2 months.
    • Glass jars are preferable for storing the pickle.
    • Used clean and dry glass jars and spoons while handling and storing fish pickle.
    • Do not increase the quantitiy of mustard and fenugreek as it would give in bitterness to the pickle.

    fish pickle

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    Reader Interactions

    Comments

    1. Nava K says

      February 22, 2017 at 2:33 am

      Marvel. My fav. I can have this fish achar day in day out.

      Reply

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    About me

    Hi, I'm Anlet Prince! It gives me tremendous joy and satisfaction when I cook varieties of food and feed my family and friends. It’s an awesome thing. Food is an integral part of our lives. Cooking is a very basic life skill that every individual can easily learn.

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