There’s something irresistible about pickles - the way they blend spiciness, sourness, and sweetness into one delightful bite. This complex flavor profile is at the heart of Asian cuisine, especially in Malaysia, where every meal seems incomplete without a touch of heat from chillies or a spicy dip. The truth is, spiciness is more than a taste - it's a staple that defines our culinary identity.
Enter Mathi Achar - the epitome of this Asian love affair with bold flavors. Originating from Kerala, (KOCHI KERALA KALEIDOSCOPE) this fish pickle (Mathi means sardine in Malayalam) is a beloved dish that showcases the essence of Indian and Asian cooking. But it’s not just Kerala that claims Mathi Achar; its popularity has spread across India and into Sri Lanka (COLOMBO SRI LANKA DISCOVERIES), where it's known as achcharu. Traditionally made with fresh sardines, Mathi Achar can also be crafted with salted fish, offering a savory twist that's equally satisfying.
Creativity in Cooking
Cooking isn’t just about following recipes; it’s about infusing your own
creativity into every dish. Just like in life or business, standing out means
daring to be different. So, when making Mathi Achar, don’t be afraid to
experiment—add chili leaves for a unique twist or substitute sardines with
tuna, mackerel, or any local catch to keep the dish both authentic and
affordable. Your kitchen is your canvas, and every dish is a new opportunity to
innovate.
Tips for Perfect Mathi Achar
Spices
Avoid over-frying spices to prevent bitterness.
Fish Preparation
Cut the fish into small pieces for easy storage and
serving.
Fish Alternatives
Consider using tuna, mackerel, or local fish for a
cost-effective version.
Herbs
Experiment with herbs like lemongrass or swap curry
leaves for kaffir lime leaves or bay leaves.
Prepare extra and freeze for future use, ensuring homemade pickles are always at hand.
Flavor Adjustments
Adjust the ingredients to suit your taste.
Use palm sugar, brown sugar, or Indian sugar
varieties for a richer sweetness.
Gravy Consistency
The masala will absorb into the fish, reducing the
gravy. If you prefer more sauce, don’t cook it down too much.
Mathi Achar/Fish Pickle
Ingredients for the Fish
10 sardines, cleaned
½ tbsp turmeric powder
1 tsp plain chili powder
½ tsp crushed black pepper
Salt to taste
Mix and combine these ingredients together.
Other Ingredients
1 tsp mustard seeds
1 tsp fenugreek seeds
3 to 4 dried red chilies, broken into pieces
1-inch ginger, sliced thinly
10 cloves garlic, peeled and halved
10 small shallots, peeled
1 tsp turmeric powder
1 tbsp plain chili powder (mix with water to form a
paste)
½ cup vinegar
1 cup hot water
A pinch of asafoetida powder
Palm sugar as needed
4 sprigs curry leaves
Salt to taste
Oil as needed
Method
Curry Leaves
Heat oil, fry curry leaves until crispy, and set
aside.
Fry Fish
Fry the sardines until golden, then set aside.
Prepare Masala
In the same oil, add mustard seeds, fenugreek
seeds, dried chilies, ginger, garlic, and shallots. Stir quickly.
Add Paste
Stir in the chili-turmeric paste, fry until
aromatic, then pour in vinegar and water.
Season
Add palm sugar and salt, then simmer until the
gravy is heated through.
Combine
Add the fish and asafoetida powder, stir to
combine, and turn off the heat.
Final Touch
Add the fried curry leaves, stir, cover, and let it
sit for an hour before serving.
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