Description
Want to become skilled at making the perfect meen varuthathu? Traditional cooking techniques blend with simple ingredients in this classic Kerala fish fry recipe to create a crispy and flavorful dish.
A delightful blend of spices meets rich coconut oil in this mouthwatering dish. The fish develops a crispy crust that seals its natural juices inside. You can create restaurant-style results with this simple recipe at home.
Ingredients
- 1 kg fish (choose pomfret, kingfish or any preferred variety)
- 1 tablespoon red chili powder
- 1 tablespoon black pepper powder
- ¼ teaspoon turmeric powder
- 2 tablespoons lemon juice
- 1 sprig curry leaves
- Salt to taste
- Coconut oil to fry
- Fresh lemon wedges and sliced onions to serve
Instructions
- Really clean your fish and cut diagonal slits on both sides.
- Mix red chili powder, pepper powder, turmeric powder, salt, and lemon juice to make a thick marinade.
- Apply the marinade evenly on all sides and make sure it gets into the slits.
- Place it in the refrigerator and let it rest for 30-40 minutes.
- Take a frying pan, heat coconut oil and toss in some curry leaves.
- Place the marinated fish with care and shallow fry it on medium heat.
- Let it cook for 3-4 minutes on each side until it turns golden brown and crispy.
- Move the fish to paper towels so the excess oil drains away.
Notes
Oil Temperature: Keep the heat at medium level while cooking. This ensures your fish browns evenly
Marination: The marination time is significant to help flavors soak into the fish. Never skip this step
Spice Level: You can adjust chili and pepper powder amounts based on how spicy you like your food
Best Oil: The authentic flavor comes from coconut oil in this traditional recipe
Fish Selection: The recipe works best with firm-fleshed fish varieties that hold up well during frying
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Fried