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Macchi Achar
Ingredients :
250 gm of cubed King fish, or any firm-fleshed fish
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp salt (adjust to taste)
½ cup oil
½ tsp black mustard seeds
½ tsp fenugreek seeds (uluva)
2-3 tsp freshly ground ginger garlic paste
2-3 green chillies, slit (optional)
4-5 garlic cloves, sliced
A few curry leaves
2.5 tbsp Kashmiri chilli powder (see notes)
3 tbsp white vinegar
Salt as needed
Method :
Wash and clean the fish pieces. I usually buy the King fish in steak pieces and cube them myself.
Place the fish pieces in a bowl and add the turmeric powder and red chilli powder along with some salt.
Mix well and set aside.
Pound or grind the ginger and garlic together. Making it fresh is key to get a really yummy fish pickle so don’t skimp on this step.
Now in the ½ cup oil, fry the fish until it’s crispy on the outside.
Drain and set aside.
In the remaining oil, add mustard seeds and fenugreek seeds.
As soon as the mustard seeds start to pop, add the ginger garlic paste.
Saute and lower the heat.
Then add the curry leaves, green chillies, garlic pieces, and Kashmiri chilli powder. Mix well
Add the fried fish, mix well, and add more salt as needed.
When the fish pieces are well mixed with the spices, add the vinegar.
If you want more gravy in your pickle, add some water at this stage and bring to the boil
Remove from heat and set aside.
Cool completely and then store in air tight glass jars in the refrigerator.
This pickle stays fresh if refrigerated for about 2 weeks. If you want to keep it longer, freeze a portion and take out as needed.
Serves : 4
Time :
Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal