Kerala Fish Pickle #livogenironchef

I’m sure when you think of non-veg pickles, you remember the store-bought ones. But here I am, with one of the yummiest seafood delicacies- which is brimming with flavor and all the more, is quick and easy to prepare – Kerala Fish Pickle in all its glory.

“But Dad, I am not sick! I’m just happy”, I’d yelled and tried to reason with him. It was in vain, I should’ve known that. So, I dressed up to visit the doctor. I was shocked, rather alarmed when the results of the blood work came in. There were complications and to top the list, I was anaemic.

Four years ago, I weighed 57. Today, I’m 84. What had changed in the last four years? I got married, switched jobs and moved around the countryside. All this without thinking of having a baby and turning thirty(in two months!). For friends and family alike, that was worrisome. The clothing sizes have increased drastically, I became prone to hair fall and headaches, I could never grow my nails, and was always tired. I didn’t have the slightest idea that all these could be the symptoms of anaemia.

It’s alarming to know that every second woman in India is iron deficient.

Iron deficiency anaemia in women could mainly be because of pregnancy because you need additional iron than usual, heavy menstrual periods and lack of certain vitamins like folic acid. The reason why it is a worrying fact is that we as a nation are blessed to have a variety of iron-rich food such as green leafy vegetables, lentils, seafood, chicken, and nuts. So what can we do to increase the intake of iron?

I live in the hills and winter is here. Though I tend to crib that it is already 3 degrees (it is just the end of November, come on!) the best thing about this season is the availability of garden fresh vegetables. So the one thing that I knew I would miss being here is seafood. And Dad had a solution to it.

Kerala Fish Pickle is a treasured recipe from Dad. Packed with flavors, it is perfect for rice and rotis. This dish takes me back to my hostel days when Dad prepared huge jars of the pickle hoping that it would last till I get back home next. Little did he know that my friends and I’d devour the bottles in a couple of days using it even as a bread/sandwich spread.

Kerala Fish Pickle can be made with sardines, tuna, pomfret, and butterfish. This one is made with sardines, which is a great source of iron. 100 grams of sardine provides 16 percent of a woman’s daily iron requirement. The heme iron in sardines is easily absorbed two to three times more than plant-based foods. Sardines will not cost you a bomb. It is available in abundance and you can enjoy its other benefits like proteins and Omega 3 fatty acids, without burning a hole in your pocket.

How to Make Authentic Kerala Fish Pickle

Clean and cut the fish into cubes. Marinate in red chilli powder, Kashmiri chili powder, turmeric powder, crushed pepper, and salt. Keep aside for about 30 minutes. Shallow fry the fish pieces until golden brown. You can fry them in batches if you are preparing in bulk quantities. Heat gingelly oil in a pan and splutter mustard seeds. Saute ginger, garlic and green chilies along with a few sprigs of curry leaves. Add turmeric powder, fenugreek powder, red chili powder, salt, sugar and about half a cup of vinegar. Cover and bring to a boil. Add the fried fish pieces and mix well.  Remove and keep aside. It’s ready for use.

Kerala Fish Pickle Recipe

Kerala Fish Pickle | Meen Achar

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November 24, 2017

by Shalini

Cuisine Kerala

Category Fish Pickles Sea Food

Ingredients

• 1/2 kg sardines, cut into small pieces

For Marination:

• 2 tsp Kashmiri chili powder
• 1 tsp Red chili powder
• 1/2 tsp Black pepper, crushed
• 1/2 tsp Turmeric powder
• 1/2 tsp Salt
• Gingelly oil to fry

For Pickle Gravy:

• 1/4 cup Gingelly oil
• 1/2 tsp Mustard seeds
• 2 sprigs of Curry leaves(optional)
• 2 tbsp Ginger, finely chopped
• 1/2 cup Garlic, finely sliced
• 2 Green chillies, slit
• 5 tsp Kashmiri chili powder
• 1 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Black pepper, crushed
• 1 tsp Sugar
• 1/4 cup Vinegar
• Salt, to taste

For Dad's Special Masala:

• 1/2 tsp Mustard seeds
• 1/2 tsp Fenugreek seeds
• 1/4 tsp Asafoetida

Prep Time

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Cook Time

0 minute

Wait Time

0 minute

Instructions

1. Clean and cut the fish into cubes.
2. Marinate in red chilli powder, Kashmiri chili powder, turmeric powder, crushed pepper, and salt. Keep aside for about 30 minutes.
3. Shallow fry the fish pieces in gingelly oil until golden brown. You can fry them in batches if you are preparing in bulk quantities. Keep aside.
4. For making Pickle Gravy, heat gingelly oil in a pan and splutter mustard seeds.
5. Saute ginger, garlic and green chilies along with a few sprigs of curry leaves.
6. Add turmeric powder, fenugreek powder, red chili powder, salt, sugar and about half a cup of vinegar. Cover and bring to a boil.
7. Add the fried fish pieces and mix well for a couple of minutes.
8. Remove and keep aside.
9. Dry roast the ingredients under 'Dad's Special Masala'. Sprinkle on the fish pickle.
10. Store in a glass bottle or a traditional Indian Pickle Jar or bharani.

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Add a teaspoon of gingelly oil over the pickle to keep good for many more days. You can refrigerate and use this pickle for about two months. It is advisable to transfer a little amount of pickle in another jar and store this at room temperature for daily use.

I’m all set to transform myself into a healthier, fitter me by introducing a fair amount of walking and adequate dietary changes. Thanks to Livogen , the number 1 Iron supplement for a brilliant initiative in creating awareness on Iron deficiency anaemia in women.

Here are other foods which are rich in Iron:

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