Pickles have long played an important role in Indian cuisine. While south Indians also love some pickles with their thayir sadam (curd rice), people in northern India cannot picture their parathas without achaar. A variety of vegetables are pickled in almost every state of the nation using oil, vinegar, and spices to create a sour and hot mixture. Pickles made from meat, fish, and seafood are also made in a few southern and eastern states. While Goa is well-known for its balachao, Nagaland is home to a unique variety of pig pickle. Kerala also offers pickled meat, prawns, and fish.
You may make the following three recipes for beef, prawn, and fish pickles at home.
Kerala-style fish pickle (Meen Achaar)
This fish pickle can also be made using tuna or sardine but tastes best with surmai or mackerel. With any form of rice or flatbread, the earthy flavour of these fish and the tanginess of the spices pair beautifully.
Ingredients:
Surmai/mackerel/tuna/sardine: 6-7 pieces without head
300 ml Mustard oil
1 tbsp Mustard seed
1 tbsp Fenugreek seeds
1 tbsp Ginger-garlic paste
1 tbsp Chilli powder
1 tsp Turmeric powder
2-3 Green chilies
8-10 Curry leaves
½ tsp Sugar
¼ cup Vinegar
1 tbsp Dried mango powder
Salt to taste
Method:
Thoroughly wash and clean the fish. Check that no scales are left behind. Cut the pieces into little wheels if you are using large fish. Fish that are smaller in size can be sliced into halves. Fish should be marinated in salt, turmeric, and chilli powder. Keep in mind that marine fish already include some salt, so add a little less if you're using it. Fry the fish in hot oil in a heavy-bottomed pan. To make the fish brown, it must be deep-fried. Skin will get crunchy. Set apart and let it to cool. Put the fish-frying oil through a strainer. This strained oil should be added to a well clean pan and heated. Let the curry leaves, mustard seeds, and fenugreek seeds sizzle together before adding. Add ginger-garlic paste and green chilies that have been sliced. Vinegar, red chilli powder, dried mango powder, and turmeric should all be combined in a bowl. Incorporate this paste thoroughly into the pan. Bring it to a boil after adding one cup of water. Sugar should be added. Turn off the flame and allow it to cool off. Make sure the fish is still chunky after deboning and skinning it. Turn on the flame after adding the fish pieces to the spice mixture in the pan. Turn on the flame after adding the fish pieces to the spice mixture in the pan. For five minutes, cook the fish in the mixture. Pour two teaspoons of mustard oil from the top after turning off the heat. It's time for your pickle. The pickle can be kept for 1-2 months when it has cooled down in an airtight container. Don't overfry the fish because the pickling will eventually turn it rubbery. To avoid any contamination that could cause the pickle to spoil, it is best to use boiled water in the preparation. Before adding extra salt to the spice mixture, it is always preferable to taste the fried fish.
Prawn pickle (Chemmeen Achaar)
The Chemmeen pickle, which is typically made with little shrimp, is a mouthwatering condiment that you want to eat with practically everything! Only with this pickle can one finish a dish of rice or a couple flatbreads.
Ingredients:
10-12 Small shrimps
½ cup Mustard or coconut oil
1 tbsp Sesame oil
¼ cup Vinegar
1 tbsp Ginger-garlic paste
2 Green chillies
1 tsp Turmeric powder
1 tsp Chilli powder
1 tsp Kashmiri red chilli powder
1 tbsp Mustard seeds
1 tbsp Fenugreek seeds
1 tsp Pepper powder
1 tbsp Dried mango powder
1 stem Curry leaves
Salt to taste
Method:
The prawns should be cleaned well after being stripped of their head, shell, and vein. After drying them off, marinade them in a mixture of salt, pepper, turmeric, and red chilli flakes. Leave it for 15 to 30 minutes. The prawns should be deep fried in coconut or mustard oil till golden. Add the sesame oil to the remaining oil before using it. Let the curry leaves, mustard seeds, and fenugreek seeds to sputter before adding them. Add the dried mango powder, turmeric powder, salt, and vinegar in that order after the ginger-garlic paste. Add the fried prawns after letting it boil. Cook for 5 to 10 minutes, or until only the oil is left and the water has evaporated. After letting it cool, put it in a jar. To make the prawns crispy, fry them over a medium flame. Never include water in the spice mixture. For optimal taste, consume after a couple of days.
Kerala-style Beef Pickle
Although pickling beef can be challenging, once you master the technique, it will be one of your culinary wonders.
Ingredients:
300 grams Boneless beef chunks
1 tbsp Mustard seeds
1 tbsp Fenugreek seeds
¼ cup Vinegar
½ cup Mustard oil
10- 12 Curry leaves
2 Green chillies
1 tsp Coriander powder
1 tsp Cumin powder
½ tsp Red chilli powder
1 tbsp Ginger-garlic paste
½ tsp Garam masala powder
1 tsp Kashmiri red chilli powder
Salt to taste
Method:
Remove any and all pieces of fat from the meat chunks (small, bite-sized cubes). Dry off the meat by patting it. Garam masala powder, turmeric powder, salt, and ginger-garlic paste should all be used to season the meat. Spend 30 to 40 minutes away. For 20 minutes or three whistles, pressure cook the beef in a pressure cooker with ½ cup of water and a medium burner. Let the pressure escape by switchinh off the flame. Remove the stock from the meat after straining. Mustard seeds, fenugreek seeds, and curry leaves are added to a pan that has been heated with mustard oil. Add salt, turmeric powder, cumin, coriander, sliced green chilies, ginger-garlic paste, chilli powder, and Kashmiri red chilli powder. As oil begins to release, add the steak and continue to cook. Boiling continues until all water has evaporated after adding vinegar and beef stock. Add a little mustard oil after turning off the flame. Transfer to a glass jar after allowing it to cool. The pickle can be sun dried for two to three days.