Fish Pickle Recipe

February 22, 2024

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Fish pickle, a spicy condiment so popular in South India and Kerala. Spicy fish pickle is made with fish, ginger, garlic, whole spices, oil and chillies. It is also known as meen achar taste so spicy and tangy and can be served with lunch or with drinks. Learn how to make fish pickle with step by step pictures and video.

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Fish pickle

Growing up I am not a big fan of fish pickle. I used to think pickling fish is impossible. Few years back my friend gave me a bottle of fish pickle that is made by her mom. When I tasted it, I fell in love with it. The taste is so subtle not like the ones which I tasted before. Fish pickle that is made in stores tends to be so salty and sour which was not pleasant. But the homemade pickles are so delicious. This recipe is adapted from my friends mom’s recipe. It is quite easy to make and the recipe is simple to follow.

About Fish Pickle (Meen Achar)

Fish pickle is a spicy condiment which is popular in Kerala. It is also known as meen oorugai, meen achar, meen achaar, fish achar. Meen achar is made with firm fish, whole spices, ginger, garlic, chillies, oil and vinegar.

Fish pickle is an ancient way of preserving fish for a long time. Fish pieces is coated in spices, salt and chilli powder. I fried the fish in oil till crispy. Then in the leftover oil I made a pickling masala with ginger, garlic, spice powders and vinegar. Fried fish is coated in the masala and cooked till oil separates. That completes the process.

We like to use tuna fish also known as choorai meen, chura fish. The fish is firm and holds it shape when fried and coated in masala. Tuna is a variety of fish which is most popularly sold in cans, canned tuna. I have used tuna in my tuna fish masala & tuna fish fry.

There are many brands fish pickle available in the market like tasty nibbles, double deer and more which tends to loaded with preservatives and salt. When making fish pickle at home, you can easily customise it as per your taste and preference. I like to add less oil and salt when making fish pickle at home.

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Watch Fish Pickle Video

Fish Pickle Ingredients (Fried fish)

Fish – We like to use tuna fish also known as choorai meen, chura fish. The fish is firm and holds it shape when fried and coated in masala. You can also use Paarai meen, king fish, seer fish. Make sure the fish is boneless and cut into small pieces. You have to remove the skins from the fish and cut into chunks.

Spice Powders – for frying the fish. You need basic spice powders like turmeric, chilli powder and black pepper powder.

Salt – I used fine flowing salt and not rock salt in the recipe which coats well with the fish. You have to keep an eye on the salt quantity you use, because we will be using salt in the pickle masala too.

Oil – rice bran oil, refined oil, coconut oil can be used for making fish pickle. But I always use Indian gingelly oil, sesame oil for making fish pickle.

Fish Pickle Masala Ingredients

Whole Spices – mustard, fenugreek seeds, curry leaves and dry red chillies are the main tempering spices. Asafoetida is for aroma and flavour.

Spice Powders – I used Kashmiri chilli powder for colour and thickness for pickle masala.

Ginger & Garlic – some recipes uses chopped ginger and garlic. But I like to grind ginger and garlic into a paste to create the base of the pickle.

Vinegar – vinegar is added in the end to preserve the pickle and add a tangy taste to the pickle.

Fenugreek – fenugreek powder is added in the end for flavour. It is one of the main ingredient in flavouring pickle.

Which fish is best for making pickle?

We like to use tuna fish also known as choorai meen, chura fish. The fish is firm and holds it shape when fried and coated in masala. You can also use Paarai meen, king fish, seer fish. Make sure the fish is boneless and cut into small pieces. You have to remove the skins from the fish and cut into chunks.

We like to use tuna fish also known as choorai meen, chura fish. The fish is firm and holds it shape when fried and coated in masala. You can also use Paarai meen, king fish, seer fish. You can also use prawn, mackerel, pomfret, squid for making pickle as well.

Make sure the fish is boneless and cut into small pieces. You have to remove the skins from the fish and cut into chunks.

How to Make Fish pickle (Stepwise Pictures)

Marinating Fish

1)We like to use tuna fish also known as choorai meen, chura fish. The fish is firm and holds it shape when fried and coated in masala. You can also use Paarai meen, king fish, seer fish. Make sure the fish is boneless and cut into small pieces. You have to remove the skins from the fish and cut into chunks.

Wash fish pieces multiple times to remove the fishy smell. Strain the fish pieces in a colander for 15 minutes to remove all the excess water.

2)Add in turmeric powder. Turmeric powder helps in preservation of the pickle too. It helps in removing the fishy odour.

3)Add in black pepper powder. This is freshly ground pepper powder.

4)Add in red chilli powder. This time I used regular chilli powder. But you can use kashmiri chilli powder if you prefer less spice.

5)Add in salt to taste. if you are using Rock salt, grind them in a blender before using.

6)Mix it really well so the masala and salt coats well in the fish. Let it sit for 5 minutes.

Frying Fish

7)Heat oil in a steel kadai. It is best to use steel, aluminium or uruli for making pickle. Mud or clay pot is not recommended.

Pro tips: rice bran oil, refined oil, coconut oil can be used for making fish pickle. But I always use Indian gingelly oil, sesame oil for making fish pickle.

8)Once the oil is hot, add the fish pieces in batches. Drop few pieces in the hot oil and fry.

Pro Tip: Don’t over crowd the pan with too much fish, else the fish won’t fry properly.

9)deep fry for 5 to 8 minutes till the fish is golden brown and crispy. Since I used gingelly oil, the oil will foam up while frying. Don’t worry, gently mix with a slotted spoon and check for the texture.

10)Strain the fried fish using a slotted spoon in a bowl. Repeat this for the remaining fish pieces. Set aside in a bowl.

11)This is your fried fish. Set aside till use. Don’t cover the bowl, else the fish will steam up and leave water.

Making Pickle Masala

12)I used the remaining fish fried oil to make the pickle masala. This oil has so much flavour. So it is best to use this oil for making the masala.

If you are making this in bulk quantity, you might need to add more oil at this point.

13)Once the oil is hot. Add in fenugreek seeds and allow them to sizzle for few seconds. Make sure the heat is at the lowest as possible.

14)Add in mustard seeds and allow them to pop.

15)Add in dry red chillies. Break them into small pieces before adding. You can add more or less dry red chillies.

16)Add in a bunch of curry leaves. Fry the curry leaves till crispy and there is no moisture left.

17)You have to cook them tempering spices mainly the curry leaves on low heat till it gets crispy.

18)Grind ginger & garlic to a paste, don’t use water when grinding. The mixture can be coarse. Add in ginger garlic paste into the oil.

19)Cook the ginger garlic paste on low heat for at least 5 to 8 minutes till it gets crispy.

20)Add in turmeric powder.

21)Lower the heat and add in kashmiri red chilli powder.

22)Add salt to taste.

23)Add in asafoetida.

24)Cook the spices on low heat till oil separates.

25)Add in fried fish into the masala.

26)Toss the masala with the fish pieces.

27)Add in fenugreek seed powder and mix well. This is freshly roasted fenugreek seeds which I powdered in a spice grinder.

28)Pour in vinegar over the fish pickle. This is to preserve the pickle and add tangy taste to it.

29)Mix the spices and vinegar with the fish. Cook on low heat for 5 to 8 minutes till oil separates from the mixture.

30)Once the fish pickle is done. Set aside to cool completely. Store the fish pickle in clean dry glass jar. I prefer to store my fish pickle in fridge for safety reason. But you can easily store it at room temperature for a month or more.

Expert Tips

Fish – choose firm fish like tuna, paarai, king fish, seer fish. Remove the fish skins and use boneless fish pieces. Make sure the fish is cut into small pieces so the masala can penetrate deep into the fish. You have to wash the fish really well and strain it completely in a colander.

Frying Fish – when frying fish, deep fry till it is crispy. But don’t over fry them, else fish may get super hard.

Spice & Masala – you can definitely adjust the spice level. Using Kashmiri chilli powder gives a wonderful colour to the pickle without making it too spicy.

Salt – if you are making fish pickle at home. You can add as much salt as you like.

Oil – rice bran oil, refined oil, coconut oil can be used for making fish pickle. But I always use Indian gingelly oil, sesame oil for making fish pickle.

FAQ

Which fish is best for making pickle?

We like to use tuna fish also known as choorai meen, chura fish. The fish is firm and holds it shape when fried and coated in masala. You can also use Paarai meen, king fish, seer fish. You can also use prawn, mackerel, pomfret, squid for making pickle as well.

Make sure the fish is boneless and cut into small pieces. You have to remove the skins from the fish and cut into chunks.

Is fish pickle good for health?

Fish pickle contains lots of oil, spice powders which can be high in calories and can cause digestion issues & bloating when consumed in abundant. So it is best to have it in moderations like other pickles.

How long does fish pickle last?

Depending on the quantity of oil, vinegar and salt, fish pickle can be preserved upto 3 to 6 months.

Do you need to store pickle in fridge?

I prefer to store my fish pickle in fridge for safety reason. But you can easily store it at room temperature for a month or more.

How do you preserve fish pickles for a long time?

Always store pickles in glass bottles, in dry places away from sunlight. Since oil is a preservative, make sure there is a good oil coating on the pickle – you can ensure this by shaking the pickle container well after each use, till the oil coats the pickle and you can see a glossy layer on top.

Moisture is the enemy of the pickle. You should always use dry vessels when making pickle and handling pickle. Dry everything under sun before making pickle. Make sure your hand is dry too.

“After making pickle. Store it in a glass or ceramic jar. Remove the required quantity using a dry spoon in another small canister and use.”

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