Ingredients
- 5 pieces – fish (cut into cubes)
- 2 tsp – ginger
- 10 cloves – garlic
- 1 cup – gingelly oil
- 1/4 tsp – cumin seeds
- 1/4 tsp – fenugreek seeds
- salt to taste
- 1/2 tsp – mustard seeds
- 1 tbsp – pepper powder
- 1/2 tsp – turmeric powder
- 5 tsp – red chili powder
- 5 green chilies
- few curry leaves
- 1 pinch – asafetida
The land of coconuts, Kerala offers so many dishes that are famous all over India and perhaps the entire Asian sub-continent. One of the lesser known recipes is a fish pickle or meen achar. ‘Meen’ means fish in Malayalam language and achar means pickle in Hindi. Curries are a perfect combination with any rice or rotis (flatbreads). However, pickles make everything better. It’s a side dish that we eat in a moderate quantity. Pickles are known as taste booster and add flavor to our main meals. Fish pickle is simple to make, and you can store it in a glass jar or a mason jar for at least a couple of months. You can choose any one of the fishes – tuna, seer fish, butterfish, prawns, anchovies, pomfret, and sardine.
Health benefits
According to Community and Environment group, fish is low-fat and high in quality protein. It is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium.
Pickles, when eaten in smaller quantity, can benefit your health. They contain moisture, energy, fat, protein, carbohydrates, fibers, vitamins and sugar. Pickles naturally work as antioxidants, probiotics which are the gut-friendly antibiotics and also helps in digestion. They also help in maintaining hemoglobin levels in anemic people.
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How to make Fish Pickle
Trivia
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