Choora Achar 

Choora Achar – Kerala’s tuna pickle – is one of those deeply satisfying preparations that reminds you how preserving food can also preserve memories. Made with firm-fleshed choora (tuna), this pickle is bold, spicy, and full of the flavours that define coastal Kerala.

The meatiness of choora makes it ideal for pickling. It doesn’t fall apart like smaller fish and absorbs masala beautifully. The fish is first lightly fried, then gently cooked again in a blend of coconut oil, garlic, ginger, mustard seeds, fenugreek, red chili powder, and a good splash of vinegar. Curry leaves finish it off, adding that unmistakable Kerala aroma. The oil not only preserves but also carries the spice deep into each piece of fish.

Choora Achar is often made in batches – some for now, some to store, and some to send across states or even overseas. Tucked into steel containers and glass jars, it travels far, carrying the taste of home with it.

What I love most about this pickle is how a single spoonful can transform a meal. With kanji, with plain rice and moru, or even with chapathi – it needs no curry, no extras. Just the pickle and maybe a papad on the side.

Over time, the flavour only deepens. The masala thickens, the fish gets firmer, and the oil turns beautifully rich and red. It’s a bottle full of care, patience, and the unmistakable taste of home.

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Choora Achar 

Author: Ushadevi Cooking Method: Frying, Roasting, Sauteing Cuisine: Kerala Courses: Lunch, Pickles & Sauces

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Rest Time 24 hrs Total Time 24 hrs 35 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• ³⁄₄ kg Tuna/ Fish cleaned
• 1 ¹⁄₂ 1/2 1 teaspoon + 2 teaspoon Chilly powder
• ¹⁄₄ teaspoon Turmeric Powder
• ¹⁄₄ teaspoon Pepper powder
• 3 Green chillies chopped
• ¹⁄₂ inch piece Ginger chopped
• ¹⁄₄ cup Garlic cloves
• 2 springs Curry leaves
• 1 teaspoon Fenugreek powder
• 1 ¹⁄₂ teaspoon Vineger
• Salt and Oil as required

Instructions

1. Clean the fish and cut it into square pieces.
2. Marinate the pieces with turmeric powder, 1½ teaspoons chilli powder, pepper powder, and salt. Set aside for 20 minutes.
3. Shallow fry the fish pieces (no need to deep fry, as it will be cooked again).
4. In the same oil, sauté garlic, crushed ginger, green chillies, and curry leaves for a few minutes.
5. Mix 2 teaspoons of chilli powder, fenugreek powder, salt, and water in a bowl to make a gravy base.
6. Pour the gravy base into the pan and let it boil.
7. Add the fried fish pieces and cook until the gravy thickens to your preferred consistency.
8. Add vinegar and mix well.
9. Allow it to cool and transfer to an airtight container.
10. Use after one day for best flavour.