Fish Pickle / Meen Achar



Ingredients

• Fish – 1 kg
• Garlic – 20 flakes
• Ginger – 3"piece thinly sliced
• Fresh ginger-garlic paste – 3 tsp
• Curry leaves – 5 sprigs
• Chilly powder- 3 tbsp
• Turmeric powder- 1/2 tsp
• Green chillies – 4 slit
• Pepper powder –  2 tsp
• Fenugreek powder – 1/2 tsp
• Vinegar – 1/4  cup
• Sesame oil – For deep frying

Preparation

1. Clean and cut the fish into small cubes. Marinate them with salt, turmeric powder and pepper for at least 30 mts. Fry them in oil. Keep aside.

2. In another pan pour some oil and shallow fry the  ginger, garlic and curry leaves and keep aside.

3. Splutter the mustard seeds in the remaining oil. Add the ginger-garlic paste, green chillies  and cook until their raw taste is gone. Remove from heat.

4. Add chilli powder and fenugreek powder. Mix well, add the fried ginger, garlic, curry leaves,fried fish and again mix well. Check for salt.

5. Add vinegar and mix well. Bring to a boil and switch off.

Tips: If you would like to have more gravy you can add around 1/2 cup hot water and heat it.  Store in an airtight container when it cools down completely. Use it after at least 2 weeks for the  flavors to set in.  Refrigerate if you want to keep it for long.