Enjoy the taste of Kerala in meat, fish and prawn pickles

Pickle has been a significant part of the Indian culinary tradition for ages. In northern India, people cannot imagine their parathas without achaar while south Indians, too, enjoy some pickles with their thayir sadam (curd rice). Almost every state of the country pickles a variety of vegetables in oil, vinegar and spices to make a tangy and spicy concoction. A few southern and north-eastern states also make pickles with meat, fish and seafood.

While Goa is known for its Balachao, the pork pickle in Nagaland is one of a kind. Kerala, too, makes fish, prawn and beef pickles. Growing up in a family with Malayali roots, I have enjoyed non-vegetarian pickles with parotta, rice or chapati. Once made, these pickles never lasted more than a week as that’s what everyone in the house ate for lunch and dinner every day.

Here are three recipes of fish, prawn and beef pickles for you to try at home.

Kerala-style fish pickle (Meen Achaar)

This fish pickle is usually made with surmai or mackerel but it also tastes good with tuna or sardine. The earthy flavour of these fish with the tanginess of the spices go well with any kind of rice or flatbread.

Ingredients

Surmai/mackerel/tuna/sardine: 6-7 pieces without head
Mustard oil: 300ml
Mustard seed: 1 tablespoon
Fenugreek seeds: 1 tablespoon
Ginger-garlic paste: 1 tablespoon
Chilli powder: 1 tablespoon
Turmeric powder: 1 teaspoon
Green chillies: 2-3
Curry leaves: 8-10
Sugar: ½ teaspoon
Vinegar: ¼ cup
Dried mango powder: 1 tablespoon
Salt to taste

Method

Clean and wash the fish thoroughly. Make sure no scales are left behind. If you are using big fish, cut the pieces into small wheels. If you are using smaller fish, you can cut them into halves.
Marinate the fish with salt, turmeric and chilli powder. Remember, if you are using sea fish, add a little less salt as sea fish are already a little salty.
Heat oil in a heavy-bottom pan and fry the fish. The fish has to be deep-fried till brown. The skin will turn crispy. Keep aside and let it cool.
Strain the oil used for frying the fish. In a clean wok, add this strained oil and heat it well.
Add mustard seeds, fenugreek seeds and curry leaves and let them crackle.
Add slit green chillies and ginger-garlic paste
In a bowl, mix vinegar, red chilli powder, dried mango powder and turmeric. Add this paste to the pan and mix well. Add one cup of water and bring it to boil
Add the sugar.
Turn off the heat and let it rest.
Debone the fish pieces and remove the skin but make sure the fish remains chunky.
Add the fish pieces to the spice mix in the pan and turn on the flame.
Cook the fish in the mix for five minutes.
Turn off the heat and pour two tablespoons of mustard oil from top. Your pickle is ready.
Once cooled down, you can store the pickle in an air-tight container for 1-2 months.

Note

Make sure you don’t overfry the fish as the pickling will further make it rubbery with time
It is advisable to use boiled water in the preparation to eliminate any kind of contamination that can make the pickle go bad
For the measurement of salt, it is always better to taste the fried fish before adding more salt to the spice mix

Prawn pickle (Chemmeen Achaar)

Usually made with small shrimps, the Chemmeen pickle is a lip-smacking preparation that makes you want to have it with almost anything and everything! One can polish off a plateful of rice or a few flatbreads only with this pickle.

Ingredients

Small shrimps: 10-12
Mustard or coconut oil: ½ cup
Sesame oil: 1 tablespoon
Vinegar: ¼ cup
Ginger-garlic paste: 1 tablespoon
Green chillies: 2
Turmeric powder: 1 teaspoon
Chilli powder: 1 teaspoon
Kashmiri red chilli powder: 1 teaspoon
Mustard seeds: 1 tablespoon
Fenugreek seeds: 1 tablespoon
Pepper powder: 1 teaspoon
Dried mango powder: 1 tablespoon
Curry leaves: 1 stem
Salt to taste

Method

Remove the head, shell and vein of the prawns and wash them thoroughly. Pat them dry and marinate with turmeric, red chilli powder, salt and pepper powder. Leave for 15-30 minutes
In a pan, add mustard or coconut oil and deep fry the prawns until they turn golden.
Use the remaining oil and add the sesame oil to it.
Add mustard seeds, fenugreek seeds and curry leaves and let them splutter.
Now add ginger-garlic paste, dried mango powder, turmeric powder, salt and vinegar in that order.
Let it boil and add the fried prawns.
Cook for 5-10 minutes till the water dries up and you are left with the oil.
Let it cool and transfer to a jar.

Note

Fry the prawn on medium flame to make them crispy
Do not add water to the spice mix
Consume after 2-3 days for best taste

Kerala-style Beef Pickle

Pickling beef is tricky but once you ace the art, it is going to be one of your culinary masterpieces.

Ingredients

Boneless beef chunks: 300 grams
Mustard seeds: 1 tablespoon
Fenugreek seeds: 1 tablespoon
Vinegar: ¼ cup
Mustard oil: ½ cup
Curry leaves: 10-12 leaves
Green chillies: 2
Coriander powder: 1 teaspoon
Cumin powder: 1 teaspoon
Red chilli powder: ½ teaspoon
Ginger-garlic paste: 1 tablespoon
Garam masala powder: 1/2 teaspoon
Kashmiri red chilli powder: 1 teaspoon
Salt to taste

Method

Take the beef chunks (small, bite-size cubes) and remove all fat pieces. Pat the meat dry.
Marinate the beef in ginger-garlic paste, garam masala powder, turmeric powder and salt. Leave for 30-40 minutes.
In a pressure cooker, take 1/2 cup of water and pressure cook the meat on medium flame for 20 minutes or three whistles.
Turn off the flame and let the pressure release. Strain the meat and keep the stock aside.
Heat mustard oil in a wok and add mustard seeds, fenugreek seeds and curry leaves.
Add the slit green chillies, ginger-garlic paste, cumin, coriander, chilli, Kashmiri red chilli powder, salt and turmeric powder.
Add the beef and cook until oil starts releasing.
Add vinegar and beef stock and boil until all the water dries up.
Turn off the flame and add a splash of mustard oil.
Let it cool and transfer to a glass jar.
You may sun-dry the pickle for 2-3 days.

Note

Use undercut portion of the beef
You can marinate the beef in papaya juice overnight to make it tender
Removing the fat is important as fat may come in the way of pickling
If there is no stock left in the pressure cooker, you can use warm water while adding the spice mix
Do not sun dry if you want to preserve tenderness of the meat
You can also shred the meat