Receta Kerala Mathi (Chala) Achaar / Sardine Pickle
Amma used to make
fish pickle but she always used big fishes like King Fish (Motha), Seer Fish (Neimeen) etc.... Recently someone told me Mathi Pickle is very good and last week when I
got some Mathi / sardines I tried it with a small batch.... I have adapted the
recipe from B.F Varghese’s book and it came outwell..... You can either cut mathi
into small pieces or use as a while fish like I did... A good side dish with
rice, moru kachiyathu and thoran....
Kerala Mathi (Chala) Achaar / Sardine Pickle
Ingredients:
- Mathi (Chala) / Sardines – ½ kg
- Garlic – 1 pod, chopped
- Ginger – 2 inch piece, chopped
- Green chillies – 6, cut into rings
- Curry leaves- a sprig
- Mustard seeds – ¾ tsp
- Fenugreek seeds/ Ulluva – ¼ tsp
- Turmeric powder – ½ tsp
- Kashmiri Red Chilly powder – 2 to 3 tbsp (adjust
- according to the spice level)
- Vinegar – 1 cup or more
- Salt to taste
- Sugar – 1 tsp
- Gingelly oil – ½ to ¾ cup
- To marinate the fish:
- Kashmiri Red Chilly powder – 1 tsp
- Turmeric powder – ¼ tsp
- Pepper powder - ½ tsp
- Salt to taste
Method:
Clean and wash fish with salt & vinegar first, then
wash well in running water, drain. You can either cube the sardines into small
pieces or make 3-4 gashes on each side if you use as a while fish.
Marinate the fish with chilly powder, turmeric powder,
pepper powder and salt, keep aside for ½ hour.
Heat ¼ cup oil and fry fish pieces until it is crisp on
both sides. Keep aside.
Pour the remaining oil to the pan and splutter mustard
seeds and fenugreek seeds.
Add garlic, ginger, green chillies and curry leaves and
sauté until it is light brown.
Reduce heat and add chilly powder, turmeric powder. Stir
and add vinegar, sugar and salt.
Add the fried fish and allow it to simmer on a slow fire.
Bottle when cold.