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  • Indian Fish Achar (Pickle)

    1 vote
    Indian Fish Achar (Pickle)
    Prep: 40 min Cook: 50 min Servings: 6
    by Navaneetham Krishnan
    370 recipes
    >
    That tangy, spicy and sweet flavors and surely rather addictive and tantalising.

    Ingredients

    • For fish
    • 10 sardine fish - clean and cut into two pieces
    • 1 1/2 tsp turmeric powder
    • 1 tsp plain chilli powder
    • 1/2 tsp black pepper powder
    • 1/2 cup oil
    • Salt for taste
    • Mix together (except oil) and keep aside for at least 1/2 hour
    • For gravy
    • 1 inch ginger - sliced thinly
    • 10 pips garlic - remove skin and cut into two
    • 10 small shallots - remove skin
    • 1 tsp turmeric powder
    • 1 tbsp plain chilli powder (or as needed)
    • 3 to 4 dried red chillies - cut into pieces
    • 1 tsp mustard seeds
    • 1 tsp fenugreek seeds
    • A pinch of asafetida powder
    • Vinegar - 1/2 cup
    • 1 cup hot water
    • Sugar as needed
    • 4 sprigs curry leaves
    • Salt for taste

    Directions

    1. In heated oil, fry curry leaves till cripsy and crunchy, remove and keep aside.
    2. In the same oil, fry fish, remove and keep aside.
    3. Leave about 4 tbsp of oil in the same wok/pan.
    4. Fry mustard seeds, fenugreek seeds, dried chillies, ginger, garlic and shallots for about 2 minutes.
    5. Add chilli powder and turmeric powder (mixed both together with some water).
    6. Fry till aromatic, pour vinegar and water.
    7. Season with sugar and salt.
    8. Simmer till gravy is heated through.
    9. Add fish and asafetida powder, stir to combine well and off heat.
    10. Add fried curry leaves, stir and cover with a lid.
    11. Leave it aside for an hour.
    12. After that, the dish is ready to be eaten or bottle up and keep in the fridge.

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