Fish Pickle, Meen Achar

Filed under Fish, Non-Vegetarian, Pickle
3.2, 41 reviews

Advance Vishu and Easter wishes...

Recipe Details  
3.2, 41 reviews

Posted by
Posted on 22, Dec 2015
Serving 10-20 people
Ready in 60-80 minutes
Post Views 5.6 K views
Post Rating 3.17 out of 5 , from 41 reviews
Click here to view the recipe in Malayalam - Opens new tab.
  • Fish, Tuna fish preferred - 1 Kg, cut into small-medium pieces
  • Chopped Ginger - 1 Tablespoon
  • Chopped Garlic - 2 ½ Tablespoon
  • Green chilies - 3-4 Nos, chopped
  • Curry leaves - 2-3 sprigs
  • Kashmiri Red chilli powder - 2 Tablespoon
  • Turmeric powder - ½ Teaspoon
  • Fenugreek powder - ¼ Teaspoon
  • Asafoetida powder - ½ Teaspoon
  • Vinegar - 1 Tablespoon - ½ cup(refer notes)
  • Gingelly Oil/Coconut oil - 4 Tablespoon - ½ cup(refer notes)
  • Mustard Seeds - ½ Teaspoon
  • Salt to taste

For Marination:

  • Kashmiri Red chilli powder - 2 Tablespoon
  • Black pepper powder - 1 Tablespoon
  • Turmeric powder - ½ Teaspoon
  • Finely crushed Ginger-garlic-greenchilli paste - 2 ½ Tablespoon
  • Salt to taste

For frying fish:

  • Vegetable oil as required
Click here for more photos

Initial Preparation:

  1. Wash the fish pieces thoroughly, drain the water completely.
  2. In a bowl, marinate the fish pieces with the items mentioned under 'For marination' and keep it aside for 30 minutes.
  3. Heat vegetable oil in heavy bottomed pan, deep fry the fish pieces on medium heat until brown in color, transfer to a paper towel and set aside.

Pickle Preparation:

  1. Heat gingelly or coconut oil in a pan, splutter mustard seeds.
  2. Add in the chopped ginger, garlic, green chilies, curry leaves and fry till almost brown in color(watch the video).
  3. Reduce the heat, add in the kashmiri chilli powder, turmeric powder, fenugreek powder, asafoetida powder and fry for few seconds.
  4. Add in the fried fish pieces and combine well. Finally pour vinegar and mix well.
  5. Remove from heat and allow to cool completely. Store it in a dry air-tight container.
  6. Serve after a day with rice, chappathi etc.


  • If you want to keep the pickle for a long time(approx: 2 months), please note the following things
    • Pat dry the fish pieces before marination.
    • Do not add water to the pickle at any stage of preparation.
    • Deep fry the fish pieces on medium heat until brown in color.
    • Make sure that the chopped ginger, garlic, green chilies and curry leaves are properly fried.
    • You can use any type of vegetable oil to fry the fish pieces. But use gingelly oil to make the pickle(in 'Pickle Preparation').
    • Add more vinegar according to your taste.( I added 1 tablespoon of vinegar).
    • If you are adding more vinegar, add it before adding the fish pieces and allow to boil. Then add the fish pieces and mix well.
    • When the pickle is ready, allow it to cool completely. Then store it in a dry air-tight container( glass container preferred).
    • Use a dry spoon to take out the pickle each time and close the container immediately.
  • I personally likes dry fish pickle, and I don't like the taste of vinegar. So I added less oil and vinegar in this preparation.
  • If you want to make your pickle bit moist/gravy type, add more vinegar and oil.
3.2, 41 reviews

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