Kerala Style Fish Fry

Spicy Aromatic and Flavorful Kerala Style Fish Fry!!!

Here is a simple & a spicy fish fry recipe from my mother’s cookbook, something which has been in my palate right from the days I could ever remember. 🙂

Fish Fry (Meen Varathathu/Meen Porichathu) is very common and one of the most favorite dishes in Kerala. This recipe is as simple as it can get, and goes well with any type of fish. You can find many variations of this dish with different measurements of the spices used, and here is my take with Silver Pomfret (Avoli).

Here are some extra tips:

• Fishes like tilapia, pompano, salmon, king fish, pomfret, red snapper, pearl spot, sardine, pearl spot, milk fish, anchovies can be used.
• Adjust chili powder and pepper powder in the masala to suit your spiciness.
• Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.

Interested in more Kerala style fish recipes, check this out:

• Anchovy Fry/ നെത്തോലി നിറവ്
• Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
• Fish Molly/Kerala Style Fish Stew
• Fish Curry with Coconut Milk /തേങ്ങാപാൽ ഒഴിച്ച മീൻ കറി
• Red Fish Curry/മീൻ മുളകിട്ടത് 
• Fish Biriyani 

Enjoy, Happy Cooking…!

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Print

Kerala Style Fish Fry

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Spicy and Aromatic Kerala Style Fish Fry

Course: Side Dish

Cuisine: Indian

Keyword: fish fry, kerala fish fry

Servings: 2

Author: Akhila

Ingredients

• 1 large (app: 1Kg) pomfret (avoli)
• 1 tbsp red Chili powder
• 1 tbsp pepper powder 
• ¼ tsp turmeric powder
• Salt (as required)
• 2 tbsp lemon juice
• 1 sprig of curry leaves
• Oil (pref;coconut oil) (as required)
• 2 lemon slice (to squeeze on top)
• onion slices (to serve)

Instructions

1. Clean fish and make slits on both sides.
2. Prepare the masala by mixing the red chili powder, pepper powder, turmeric powder, salt, and lemon juice. The masala should have a thick consistency, and evenly coat the fish with it on both sides. Marinate for 30 minutes.

3. Heat oil in frying pan, and add curry leaves. It helps to enhance the flavour while frying the fish. Place the fish carefully and shallow fry (use less oil) in medium flame. Allow it to fry until it becomes nicely charred and brown, and then flip to cook the other side.

4. Once cooked, place the fish on a paper towel to drain the oil.

5. Squeeze a lemon on top of the fish, and serve with onion slices.

6. Serve warm with Rice.

Notes

• Adjust the spice level to your choice by varying the amounts of chili & pepper powder.
• Coconut oil is recommended for all authentic Kerala recipes.