Description
Achari Fish is a vibrant and aromatic Indian dish that brings the bold and tangy flavors of traditional pickles (achar) into a rich, spicy fish curry. The term “achari” refers to the unique blend of spices commonly used in Indian pickling, such as mustard seeds, fennel seeds, fenugreek seeds, nigella seeds (kalonji), and cumin. These are typically tempered in hot oil to release their deep, earthy flavors, forming the flavorful base of the dish.
The curry is further enhanced with ingredients like onions, tomatoes, garlic, ginger, green chilies, and sometimes yogurt or mustard paste, depending on the regional variation. A key component that sets Achari Fish apart is the tangy element—achieved through the use of vinegar, lemon juice, or raw mango, which gives the dish its characteristic zing.
Usually made with firm, white fish that holds up well during cooking, the fish is marinated in spices before being simmered in the achari gravy. The result is a dish that’s spicy, sour, and packed with complex layers of flavor—perfect for those who enjoy bold, punchy Indian cuisine.
Achari Fish is popular across various parts of India, especially in North Indian and Bengali households, and is typically served with plain basmati rice, jeera rice, or Indian breads like roti or naan. It’s a great example of how Indian cuisine masterfully blends spices to create dishes that are both comforting and intensely flavorful.
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