Malu Achcharu (Fish Pickle)
Ingredients
Marinate the Fish:
- 500g fish (except mackerel)
- 01tsp red chili powder
- 1/2tsp pepper powder
- 1/4tsp turmeric powder
- Salt & Lime to taste
Pickle:
- 1/4cup of vinegar
- 01tsp ginger (finely chopped)
- 01tsp garlic (finely chopped)
- 100g shallots or pearl onions
- 02tasp red chili powder (finely powdered)
- 01tsp pepper powder (finely powdered - optional)
- 02 banana peppers
- 10g tamarind squeezed in 1/2cup water
- 1/2 - 1tsp sugar
- Salt to taste
- Coconut or Vegetable oil to deep fry
Method
- Wash & drain water in fish and cut in to pieces (julienned is better)
- Marinate the fish with 01tsp red chili powder, 1/2tsp pepper powder, 1/4tsp turmeric powder,salt & Lime to taste
- (Keep aside for 10 – 15minitues)
- Place deep bottom frying pan and add oil to deep fry
- Deep fry the fish (drain a keep aside)
- Deep fry the shallots & banana peppers separately (drain a keep aside)
- Place a deep bottom pan or a clay pot or medium low heat and garlic, ginger, tamarind juice, vinegar and sugar
- Add red chili powder and pepper powder and stir well
- Boil the mixture for few minutes and take off from the heat
- Add deep fried fish, shallots, and banana peppers and mix well
- Add salt to taste
- Let it cool
- Stack the mixture in an air tight clay or glass vessel
Tips:
- Use tuna, sardine, butter fish (moda), seer fish, prawns, anchovies, promphret, herring or salmon for the best taste