അച്ചാർഅയില മത്തി ഏതുമീനും ആയിക്കോട്ടെ നല്ല ചാറോടു കൂടി അച്ചാർ ഇടാം മീൻ അച്ചാർ MEEN ACHAR FISH PICKLE

FISH PICKLE

Spanish mackerel – cut into small pieces
Vinegar – 1 ½ cup
Boiling hot water – 2 cups
Turmeric powder – ¾ tbsp + ¾ tbsp
Chilli powder – 2 tbsp + 3 tbsp (Or as per taste)
Kashmiri red chilli powder – 2 tbsp
Pepper powder – ¾ tbsp
Ginger – 2 big pieces
Garlic – 26- 27 cloves
Green chillies – to taste
Mustard seeds – 1 tbsp
Asafoetida powder – to taste (around 1 tbsp)
Fenugreek powder – ½ tbsp, not more than that
Curry leaves
Salt – to taste
Coconut oil
Sunflower oil

Hi everyone, Mia Kitchen wishes you a very happy New Year!!

Today I am here with a delicious fish pickle recipe, with nice and thick gravy!

First, cut any type of fish into bite-size pieces and marinate it with some salt, 2 tablespoons of chilli powder, ¾ tablespoon of turmeric powder, and ¾ tablespoon of pepper powder and leave it aside for around one hour to marinate..

After around one hour, fry these pieces of fish in oil until they turn crispy.. you can use any type of oil to fry the fish, I am using sunflower oil.. Fry the pieces of fish until crispy, do not wait to get to crispy and dry

While the fish is frying, finely chop green chilies, two big pieces of ginger and quite a lot of garlic for the pickle..

Fry the fish in batches, and add a few curry leaves at the end of frying, for added aroma

Once the fish is fried and ready, you may do the rest of the process in the same oil, but I am going to change the oil to coconut oil for better taste and health..

In the same pan, remove the previous oil used to fry the fish and heat some coconut oil and splutter a tablespoon of mustard seeds..

After the mustard seeds splutter, add the chopped ginger, garlic , green chilies and some curry leaves into the oil and sauté until it starts to change colour..

Next, lower the flame and add ¾ tablespoons of turmeric powder and sauté until its raw smell is gone.

Next add 3 tablespoons of normal red chilli powder and 2 tablespoons of Kashmiri red chilli powder for a bright red colour.. The amount of chilli powder can vary depending on the spiciness of your chilli powder and your taste preference

Keep the flame really low or turn off the flame while you’re adding the masala powders..

Next, add asafoetida powder to taste and half a tablespoon of fenugreek powder and mix it really well in the oil

After frying the spices really well in the oil, add a cup of vinegar and 2 cups of boiling hot water, some salt to taste and bring it all to a boil..

Next, taste a mixture and add more vinegar or salt if required..

After everything comes to a boil, turn off the flame and add the fried fish and mix well in the gravy..

After adding the fish, transfer it into another ceramic pot or a glass jar. . Never leave it in the cast iron pan for a long time because it is not good for your health..

After one day, the pickle will be in the perfect consistency to be served, with thick gravy

Do not use a wet spoon to serve the pickle and transfer it into the refrigerator after two days..