Malu Achcharu (Fish Pickle)

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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
  1. Wash & drain water in fish and cut in to pieces (julienned is better)
  2. Marinate the fish with 01tsp red chili powder, 1/2tsp pepper powder, 1/4tsp turmeric powder,salt & Lime to taste
  3. (Keep aside for 10 – 15minitues)
  4. Place deep bottom frying pan and add oil to deep fry
  5. Deep fry the fish (drain a keep aside)
  6. Deep fry the shallots & banana peppers separately (drain a keep aside)
  7. Place a deep bottom pan or a clay pot or medium low heat and garlic, ginger, tamarind juice, vinegar and sugar
  8. Add red chili powder and pepper powder and stir well
  9. Boil the mixture for few minutes and take off from the heat
  10. Add deep fried fish, shallots, and banana peppers and mix well
  11. Add salt to taste
  12. Let it cool
  13. 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

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