Fish Fry Kerala Style Recipe | Meen Varuthathe
Fish Fry Kerala Style Recipe | Meen Varuthathe, any variety of fish marinated with some indian spices and shallow fried.
Being a coastal area, fish is one of the staple food of every household in Kerala. Atleast a fish fry you will find it everyday for the dine. Because of the fact that this Kerala Style Fish Fry is so easy to prepare and comes handy whenever you are out of side dishes to be served or even you are feeling too lazy or busy to prepare some items extra.
In Kerala, the fishes available are fresh, organic and so much better than the one we get it here.
We sometimes love to have it as an appetizer along with some sliced onions and salads on the side, especially my son loves it and it is so good healthwise untill you deep fry it. Rather the fish curry is much more nutritious as you better know anything deep fried is not so good. I never deep fry fishes and my mom almost steams (little oil and more water) fishes for my li’le one.
Of course ginger garlic will enhance it’s taste, but I don’t use it if it’s out of stock. So, I have mentioned it as an optional ingredient. So, let’s get into business.
How to make Kerala style fish fry:
- Wash and clean for the first time. For second wash, add turmeric and 1-2 teaspoon of milk and wash again in the water. Wash with plain water till the water almost clear.
- Keep it in colander, till all the water is drained for about 5- 10 minutes.
- Make multiple slits on both sides as shown in the picture. If you are using fish pieces already cut, you can avoid this step. I have used whole Indian mackeral.
- If you are using ginger garlic paste, mix all the ingredients except fish and coriander in a small bowl and later add it to the fish. Otherwise you can directly add it to the fish (I usually do like that) and shake the vessel up and down till fish and masalas are combined well and you don’t even spoil your hand.
- With finger tips, fill all the slits with masala. Refrigerate for marination for atleast 30 minutes.
- We usually marinate a big batch and fry how much and as and when needed, keeping the rest back to freezer.
- Important! Have you encountered that the skin of the fish sticks to the pan while frying? I heard yes, then here’s a tip for you. Wait for the pan to get heated nicely. keep your hand on top in a distance to feel the heat. Is it hot? then pour some few teaspoons of coconut oil or mustard oil. And spread the marinated fish, each touching the surface of the pan. Sprinkle some chopped coriander leaves all over.
- Cover it and cook for 5 minutes. The fishes I used was big and fatty. If it’s smaller in size like saradine, it will take less time to fry.
- Uncover and flip the side. Drizzle some more oil and let it cook for another 5 minutes uncovered, if you want crispy from outside.
- Your fish fry is ready. Serve it hot with steamed rice and curry of your choice.
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