Achari fish curry is a delicious spicy and tangy dish in which the fish is cooked in pickle or spices used to make the pickle. It’s popular in south India and northern states of India like Punjab.
Achari fish is rich in vitamins and proteins from the fish. It can be served with plain rice, any daal lilke khatti daal or khadi daal, and chapati.
Any variety of fish and any type of pickle can be used to make this achari fish. Tastes best with salmon, pompret, murrels, and rohu fish.
Achari Fish Recipe / Simple Pickled Fish Curry / Pickled Salmon Fish Fry
Wash the fish pieces thoroughly and drain the water.
In a bowl mix ginger garlic paste, turmeric powder, salt, red chilli powder and make a paste.
Rub this paste on to the fish pieces one by one. keep aside for 10 minutes for marination.
Heat oil in a thick-bottomed large vessel or pan. Add the methi seeds, jeera, rai, dry red chillies and curry leaves.
Add the marinated fish pieces. Cook for 2 minutes on each side on medium flame.
Meanwhile make a slurry of pickle, water and Kasuri methi.
Add this slurry to the fish and cover and cook for 7-8 minutes on high flame or until only 1/4 water remains and oil starts separating. At last, add green chillies and 5-6 curry leaves.
That,s it. Salmon fish curry is ready. Serve hot.
- Any variety of fish and any variety of pickle easily available at home can be used to make this curry.