Kerala Fish Pickle | Meen Achar


Kerala Fish Pickle is a tasty and authentic dish, quite popular in Kerala Cuisine, that you should not miss out. It is a traditional preparation and the tangy flavor of vinegar blends just right with the spicy preparation. Of course you find a lot of ready made pickles in market but these are heavily preserved and so health is at risk. So you can make a real deal by preparing these pickles at home. You can enjoy the dish with your family and kids. Fish pickles go well with rice and for working mothers this is a real blessing when you are out of curries and you want something tasty for lunch. Kerala Fish Pickle is a quick fix solution and you will find your family relishing the pickle. Store Kerala Fish Pickle in your refrigerator and there is no cause of worry. And above all, let me confirm this is one of the tastiest fish preparations that will beat any fish curry. ‘Lip smacking’ is the word I use to describe the dish.

Meen Achar is the only pickle I always keep in store. The vital point you have to keep in mind is to add enough oil while preparing the pickle and the fried fish pieces should blend well with the oily masala. Also do not forget to marinate the fish pieces before preparing the pickle. Marination helps the fish slices to absorb the spicy flavors well. Fish is nutritious and healthy rich in protein and other vital nutrients required for body. Moreover all Malayalees prefer fish delicacies with noon day meals. And when you find a crispy fish fry lacking, you can settle in for a spicy Kerala Fish Pickle. Here you can explore a well illustrated fish pickle recipe that can be easily prepared at home.


Kerala Fish PIckle

Kerala Fish Pickle

Prep Time 15 minutes
Total Time 15 minutes
Cuisine Kerala
Servings 5 people


  • ½ kg Raw Fish cut into small pieces

For Gravy:-

For Marination:-


  • For preparing Kerala Fish Pickle, first marinate fish with the ingredients mentioned under marination and allow it to rest for half an hour.
  • Deep fry the fish till its crisp.
  • Heat oil in a pan.
  • Splutter mustard and fenugreek.
  • Add chilli powder, turmeric powder, asafoetida and salt. Keep the flame low while adding the powdered spices.
  • Add fried fish to the gravy and mix well.
  • Cook for 2 minutes.
  • Add vinegar and remove it from fire.
  • Though the pickle is ready to use right away, it tastes better after a week. The pickle dish is a favorite and it goes well with rice. Make sure that oil floats on top. There should be enough oil otherwise pickles get damaged easily. Even bachelors can give a try at preparing the pickle. Store the pickles in airtight containers.


You can visit this link for a pickle dish Lemon and Dates Pickle. You can also visit this link Raw Mango Curry .
Tried this recipe?Let us know how it was!

Response (2)
  1. K
    Kartika August 19, 2020

    Hi, Marination details are missing in the recipeKa

    1. c
      curryadmin August 23, 2020

      Missing details are updated. Thanks.

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