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Naphlam Achar/fermented Fish Pickle

Kanak Hagjer
0 minutes
Prep Time
60 minutes
Cook Time
20 People
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ABOUT Naphlam Achar/fermented Fish Pickle RECIPE

The fermented fish/naplam that is so loved by us is made into chutney, khari, and pickle. This recipe is of a pickle that will last for two weeks without refrigeration.

Recipe Tags

  • Non-veg
  • Everyday
  • Assam and North East
  • Frying
  • Accompaniment

Ingredients Serving: 20

  1. About 200 grams fermented fish 100 grams dried shrimp 100
  2. grams of dried fish cut into half inch pieces Ginger I
  3. used a 1' piece 30 cloves of garlic 10 large onions grated
  4. One 100g packet of hot chilli powder turmeric as per choice
  5. About half a litre of mustard oil A few leaves of tejpatta
  6. Salt to taste 4 heaped tsps coriander powder


  1. Wash the shrimp, check for grit and drain. Chop the dried fish (I used Bombay duck) into half inch pieces. Wash and drain. Do the same with the fermented fish.
  2. Heat oil in a karhai. When it comes to smoking point, add the bay leaves and then the onions. Fry till the onions turn translucent. Then add the ginger and garlic pastes.
  3. Keep frying then add the turmeric and chilli powder. if using, the coriander powder can be added at this point. The dried fish and the shrimp can go in now. When the pickle is nearly done (you can tell by the look and the colour) add the
  4. fermented fish. Fry only for a few more minutes as it will get cooked in the hot oil, then turn off the gas. Check the seasoning. The entire cooking time will be between 20-25 minutes. Cool and bottle.

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