Fish (Tuna) Pickle

Kerala Fish Pickle — Tuna Meen Achaar

The catch that brings the heat.

Whole tuna, slow-cooked until it flakes into a fiery, hand-crushed spice mix — the meen achaar that makes a plate of kanji feel like a coastal Sunday lunch. Handmade in small batches in Kerala.

The taste

Hot, aromatic and deep — smoky chilli heat over the savoury richness of real fish, the spice melting into the oil for that just-one-more-spoon pull.

Made to be gifted

Shelf-stable until opened and built to travel — a taste of the Malabar coast most of India has never tried.

Eat it with

Hot rice and ghee · kappa (tapioca) · curd rice · biryani.

Also in the range: the Prawns Pickle — whole prawns in sunflower oil, tangy and coastal.

A note on our seafood: During the monsoon trawling ban, and because we use only fresh-caught seafood rather than frozen stock, the catch varies through the year. You may notice slight differences in flavour, colour or texture from one batch to the next. That isn't a fault — it's the honest result of real, seasonal seafood, handmade in small batches.

Ingredients & Important Info

Ingredients: Tuna Fish, Sunflower Oil, Ginger, Garlic, Fenugreek Seeds, Fennel Seeds, Mustard Seeds, Vinegar, Chilli Powder, Asafoetida, Salt.
Allergen Info: Contains Fish and Mustard.
Dietary Info: High-Protein | No Artificial Colours | No Preservatives
Storage: Keep in a cool, dry place. Refrigerate after opening.
Shelf Life: 6 months