Kerala Style Dry Fish Pickle/ Unakka Meen Achar

Kerala Style Dry Fish Pickle/ Unakka Meen Achar

Dry Fish Pickle/ Unakka Meen Achar is a spicy and extremely tasty fish pickle recipe for all the pickle lovers..... Let's see how we can prepare it...

For video of this dish please visit the following link.....

Ingredients

1. Fish (Shark) – 1/2 kg. 
2. Tamarind- 50gms.
3. Garlic –  ½ cup.  
4. Garlic paste – 2 tbspn.
5. Ginger  paste – 2 tbspn.
6. Green chillies – 10 nos. 
7. Chilly powder- 3 – 5 tbsp. 
8. Turmeric powder- 1 tsp
9.  Vinegar – 1/2 – 3/4  cup
10.  Salt -  to taste 
11.  Sesame oil – For deep frying
12. To dry roast and make powder:

        Fenugreek seeds – 1 tsp 
        Mustard seeds – 2 tsp.

        Whole red chilly – 4-5 nos.

13. For tempering:

        Sesame oil / coconut oil.

        Mustard seeds – ½ tsp.

        Curry leaves.

        Whole red chilly.

Method of Preparation:

1. Clean and cut the fish into small cubes.
2. Marinate them with  turmeric powder for at least 30 mts.
3. Dry roast fenugreek seeds, mustard seeds and whole red chilly. Make it into a coarse powder.
4. Heat oil in a pan and shallow fry the marinated fish in oil. Keep aside.
5. On the same pan, Heat oil in a pan, when oil heats, add mustard seeds, curry leaves and whole red chilly…
6. Add green chillies, garlic, garlic paste and ginger  paste, then add chilly powder and turmeric powder, powdered fenugreek seeds, mustard seeds and whole red chilly. Fry well.
7. Transfer tamarind water to this mixture, cook until tamarind water evaporates.
8. Then add vinegar to it and allow it to boil…
9.  At last add fried dry fish to this mixture.
10. Allow it to boil and switch off the flame…
11. Check for salt, add vinegar. Store in an airtight container when it cools down completely. Use it after at least 2 weeks for the flavors to set in. Refrigerate if you want to keep it for long.