Choora Achar (Tuna Fish Pickle)

Ingredients

• 500 g tuna fish (cleaned and cut into small cubes)
• 2 tbsp chili powder (divided for the marinade and gravy)
• 0.5 tsp turmeric powder
• salt (to taste)
• 2 tbsp ginger (finely chopped)
• 2 tbsp garlic (finely chopped)
• 4 green chilies (slit lengthwise)
• 2 sprig curry leaves
• 0.25 cup vinegar
• 0.5 cup sesame oil (for frying and the gravy)
• 0.25 tsp fenugreek powder

Steps

1. 1

   Clean the tuna thoroughly and cut it into small, bite-sized cubes.

2. 2

   Marinate the fish pieces with some of the chili powder, turmeric powder, and salt. Let them rest for at least 15-20 minutes.

3. 3

   Heat the sesame oil in a pan and deep-fry the marinated fish pieces until crispy and dark brown. Remove and set aside.

4. 4

   In the same oil, or fresh oil, add the finely chopped ginger and garlic, slit green chilies, and curry leaves. Sauté until the raw aroma disappears and the ingredients turn slightly golden.

5. 5

   Add the remaining chili powder and fenugreek powder over low heat, ensuring that the spices do not burn.

6. 6

   Pour in the vinegar and add salt to taste. Bring the mixture to a boil.

7. 7

   Add the fried fish pieces to the boiling gravy and mix well until they are thoroughly coated.

8. 8

   Turn off the heat and allow the pickle to cool completely before storing it in a glass jar.

Notes

For the best results, use gingelly (sesame) oil. The pickle tastes better after resting for 1-2 days. Ensure that the jar is completely dry to prevent spoilage.

Nutrition per serving

• pickle
• fish pickle
• Kerala
• spicy
• seafood
• tuna
• side dish