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Kerala Fish Fry (Meen Varuthathu)
Crispy pan-fried fish coated in a flavorful spice marinade and fried in Virgin Coconut Oil. A spicy, coastal delicacy perfect with rice or as a starter.
Ingredients
- Fish slice – 500 g
- Salt – to taste
- Lemon juice – 1 tsp
- Kashmiri red chili powder – 1½ tbsp
- Black pepper powder – ½ tsp
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
- Ginger-garlic paste – 1 tbsp
- Fennel powder – ½ tsp (optional, for aroma)
- Lemon juice – 1 tsp
- Curry leaves – 6–8 (chopped or whole)
- Salt – to taste
- Water – just a few drops to bind into a thick paste
- Virgin Coconut Oil – 3 to 4 tbsp
Instructions
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Clean & Prepare Fish,Wash the fish slices well and pat them completely dry with a clean cloth or tissue,Rub with 1 tsp lemon juice and a pinch of salt. Let sit for 5 minutes,(This step removes any fishy smell and enhances flavor.)
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Make the Marinade: In a small bowl, mix: 1½ tbsp Kashmiri red chili powder, ½ tsp black pepper powder, ¼ tsp turmeric, 1 tsp coriander powder, ½ tsp fennel powder (optional), 1 tbsp ginger-garlic paste, 1 tsp lemon juice, Chopped curry leaves, Salt to taste, Add just a few drops of water — enough to make a thick, sticky paste
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Marinate the Fish,Rub this spice paste all over the fish slices, coating both sides well,Massage gently so it sticks to the flesh,Cover and let it marinate for at least 30 minutes at room temperature (or refrigerate up to 2 hours for deeper flavor).
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Fry the Fish,Heat Virgin Coconut Oil in a flat pan or cast iron tawa over medium flame,Gently place the marinated fish slices in the hot oil,Fry each side for 3–4 minutes or until golden and crisp,Add a few fresh curry leaves to the oil while frying — this infuses aroma.
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Remove and drain on kitchen paper,Garnish with lemon wedges, onion slices, and fried curry leaves.
