Tuna Fish Achar

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  INGREDIENTS

TO MARINATE THE FISH:

  • Tuna Fish : 1/2 kg, cut into small Cubes
  • Kashmiri chilli powder : 1 tsp
  • Pepper powder : 1/2 tsp
  • Turmeric powder : 1/4 tsp
  • Salt : 1/2 tsp
  • Sesame oil to fry

TO ROAST AND GRIND:

  • Mustard seeds : 1/2 tsp
  • Jeera (cumin seeds) : 1/4 tsp
  • Fenugreek (methi) seeds : 1/4 tsp

TO MAKE FISH PICKLE GRAVY:

  • Seasame oil : 1/4 cup
  • Mustard seeds : 1/2 tsp
  • Fenugreek seeds : 1/2 tsp
  • Ginger : 1 inch piece, thinly sliced
  • Garlic : 2 pods, thinly sliced
  • Green chillies : 2, slit.(optional)
  • Sugar : 1 tsp
  • Kashmiri chilly powder : 4 tsp
  • Turmeric powder : 1/4 tsp
  • Pepper powder : 1/2 tsp
  • Vinegar : 1/4 to 1/2 cup
  • Extra salt as needed.

Preparation:

Wash and cut the fish into cubes, , but you can use any fish to your choice.

Marinate them with 1 tsp Kashmiri red chilly powder, 1/2 tsp pepper powder, 1/4 tsp turmeric powder, and salt. Keep aside for 15 mins

Slice garlic, ginger and green chilies and keep aside.

Now heat little oil and fry the fish. The fried fish should be crisp, this is to remove the moisture in the fish, so that the pickle will keep for long.

In another hot kadai, put in 1/4 cup of Sesame oil, add mustard seeds, and fenugreek seeds allow it to crack, add some curry leaves

Add the garlic, ginger, green chilies. Allow them to brown a little with the gas on low flame.

Add 4 tsp of chilly powder, 1/2 tsp of pepper powder, 1/4 tsp of turmeric powder, and salt. Fry this lightly on low flame till the raw smell goes.

Add 1/4 cup of vinegar and 1 tsp of salt, sugar, if you feel you need more sourness you can just boil vinegar allow it cool and add to the pickle.

Add in the crispy fried fish. Mix well.

Roast and grind 1/2 tsp mustard seeds, 1/4 tsp jeera seeds, and 1/4 tsp of fenugreek seeds

Sprinkle them on top of the fish pickle, mix well. Well cooled bottle and store. Easy fish pickle is ready.

NOTES

Sesame oil (എള്ളെണ്ണ)  is most suitable for pickle.

Fish should be fried until crisp; the idea is to remove the moisture from the fish so that the fish pickle will keep good for some days.

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