Achaari Fish Curry. Fish in Spicy Hot Pickle Curry. Fish in Pickle Gravy. Meen Oorughai Kuzhambu. Meen in Oorughai Curry. Chappalu – Oorugai Pulusu. Meen Oorugai Masala. Pickling Style Fish Curry. Machili Achaari. Achaari Machili Masala.

When I was in Delhi, myself and my friend Sunitha Mukerjee…used to take a stroll down to all the best eat places. The girl was crazy about one thing in her life! Eating Fish! She treated eating fish as her religion sometimes! Hmmm….everyone are crazy in one or other way! Well….I don’t know how she figures, which place is best and all! Every Sunday she picks a new place and orders the same Machili Curry! Well…me too sort of liked her little parade and expedition! We have been to so many places. But I always try to stick to my chicken / veggies plate! On a very rare occasion I did try this Achaari Machili! Well….I should admit it! Though it was bit bitter to my palate…I liked it! The mustard oil and fenugreek-mustard powder thrown in to the curry….makes it bit pungent. Which was very unusual for a south Indian! But after discovering this flavour I started appreciating the cook in our hostel too! I agree….mustard oil and mustard powder makes nice difference in the food, if you add just right amount!
Ingredients:

Fish 4 fillets(firm and fresh)
Bay leaves – 3
Green chilies 3 – slitted
Yogurts 1 cup
Country tomatoes 1-2 – chopped
Lemon/Lime juice – from 1 large fruit
Sesame oil – 1/4 cup

Achaari Masala Powder:

To be Toasted & Powdered:(Achaar Powder 1)

Mustard seeds 2 spoons
Fenugreek seeds 2 spoons
Coriander seeds 2 spoons
Black pepper 2 spoons
Dry red chilies 10
Cumin seeds 1 spoon
Fennel seeds 1 spoon.

Other Ingredients for (Achaar Powder 2):

Turmeric powder
Salt
Mango powder 2 spoons (Amchoor powder)
Dried Ginger powder
Dried Garlic powder.

Method:

Mix achaar powder 1 & 2 together. To this achaar masala mix lemon juice and set aside.

Now slit green chilies and stuff few spoons of above masala in it. Set these stuffed chilies aside.

Leave the fish fillet in remaining achaar powder + yogurd mixer. Let this sit in marination for complete 2-4 whole hours.

Heat oil in a strong bottomed Handi(preferably iron vessel). When the oil is hot enough, add bay leaves to it.

Then followed by stuffed chilies. Let the chilies splutter well.

Now add chopped tomatoes to it. Fry this real good. Maybe till tomatoes are soft and oil shows up on sides.

Add marinated fish to it along with yogurts. Cover and cook them. Maybe till the fish is done. Fish probably gets cooked withing 2-4 minutes. Allow the gravy thicken and oil show up on top too.

When the gravy is done and oil shows up on sides. Remove immediately from stove top and transfer the contents to display bowl.

Variation: One can fry these stuffed green chilies separately in a pan and garnish it later. This looks better while serving.

Garnish as you please…with chopped cilantro leaves or fried curry leaves or spring onions.

Serve this gravy warm along with Naan, Pulkas, Chappathis or Pooris. It tastes good with even palin steam cooked rice too.