Fish pickle (മീന്‍ അച്ചാര്‍)

This is the recipe of my mom's classic fish pickle. It was my childhood 6th and is now a hit with my kids!  

Ingredients

Kingfish* (skinned, deboned and cut into small cubes), 750 g
Vegetable oil, for frying

To marinate:
Vinegar, 1 tbs
Chili powder, 1 tsp
Coriander powder, 1/2 tsp
Turmeric powder, 1/2 tsp
Pepper powder,           1/2 tsp
Salt, to taste

To pickle:
Mustard seeds, 1 tbs
Fenugreek seeds, 1 tbs
Sesame oil, 1/2 cup
Mustard seeds, 1/2 tsp
Curry leaves, a few
Dry red round chilly, 3 pieces
Ginger (finely chopped), 2 tbs
Garlic (finely chopped), 2 tbs
Chili powder,      2 tbs
Turmeric powder, 1 tsp
Asafoetida powder, 1/2 tsp
Vinegar, 1/4 cup

*Note: You can use any thick fish, like Tuna. 

Preparation

• Clean the fish with water, vinegar and salt then drain the water completely through a strainer. 
• Marinate and set aside for thirty minutes.
• Fry mustard seeds in a pan without oil and transfer to a bowl. Fry fenugreek seeds in the same pan and set aside with mustards for grinding after cooling.
• Heat required quantity of oil in a pan and deep fry the marinated fish on a medium flame, then transfer to a bowl.
• Heat sesame oil in a pan and add mustard seeds. Once it pops, add curry leaves, whole chili, ginger and garlic at once and sauté until the ginger/garlic turns light golden. Turn down the flame to very low.
• Add spices and sauté until the raw smell goes. Add mustard-fenugreek powder and sauté for one minute.
• Add vinegar and boil it on a medium flame.
• Check the salt and add if needed.
• Add fried fish and mix very carefully.
• Remove from fire and allow to cool very well. After cooling down you can store the pickle in an airtight container. Refrigerate after 3 days for long term storage. 

Your pickle is ready. It is very tasty with steamed rice, porridge etc. Please share, like and comment! Thank you :)