Kerala fish fry (meen varuthathu) recipe:
Avoli a.k.a pomfret is a family favorite....when my achachen visited me 2 days back he bought frozen pomfret all the way from Trivandrum to Calicut....we Keralites are fish lovers, fish is a staple among non-vegetarians. Kerala fish fry is easy to make and frying in coconut oil makes it all the more yummy.

I am very particular about the red chilly variety I use, I only use Kashmiri Red Chilly known in Malayalam as "piriyan mulaku". This chilly has very mild heat and the colour stands out....thus there is no need to add any red color to the dish. It is a sort of ritual for me that just before the monsoons I buy kilos of Kashmiri Chilly, sun dry it and powder it in the local mill, as I am a bit weary of using ready made powders.

I have marinated the fish with chilly powder,  a bit of pepper powder, turmeric, salt and kudumpuli neeru or juice of kokum and shallow fried the fish....the result was mouthwatering...my family loved it with hot steaming rice...you will love this as much as I did.

Also check out my Grilled fish recipe.

Kerala fish fry recipe:
Make a paste with chilly powder, pepper, turmeric, salt, and kumpuli with little water.(if using lime juice then sometimes water will not be needed at all to bind the paste).

Rub it all over the fish and keep aside for at least half an hour.

In a nonstick pan, heat 2 tbsp oil and shallow fry the fish. Lastly put the curry leaves in the same oil, fry it, and sprinkle on top of the fish for that added flavor.

Serve with sliced onions.

Kerala Fish Fry Recipe | Meen Varuthathu

PREP TIME: 5 mins    |  COOK TIME: 10 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Pomfret: 2 pieces
• Kashmiri Red Chilli Powder: 3 tsp (if using ordinary chilly powder reduce by half)
• Pepper powder: 1/2 tsp
• Kudumpuli Neeru: 1/2 tsp or can add juice of half a lime
• Organic Turmeric: A fat pinch
• Salt: About half tsp
• Little water to mix the masala
• Coconut Oil for frying and Few curry leaves

  METHOD:

1. Make a paste with chilly powder, pepper, turmeric, salt, and kumpuli with little water.(if using lime juice then sometimes water will not be needed at all to bind the paste).
2. Rub it all over the fish and keep aside for at least half an hour.
3. In a nonstick pan, heat 2 tbsp oil and shallow fry the fish. Lastly put the curry leaves in the same oil, fry it, and sprinkle on top of the fish for that added flavor.
4. Serve with sliced onions.

NOTES

• Put two kudampuli in 1/4 cup of hot water, once it is cooled squeeze into the water and allow it to stand for sometime. You will get puli vellom which you can use for this recipe OR you can boil them in water for sometime till the puli vellom thickens, allow it to cool down and use.
• Kashmiri chilli powder gives a nice color and has less heat
• To get that authentic Kerala fish fry taste; you must use coconut oil.

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