Kerala Fish Fry (Meen Varuval)

Kerala Fish Fry (Meen Varuval)

A lovely serving of fried fish from down South. Fish enriched with ginger, methi seeds, coriander powder and fried crisp.

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)!

Nutrition facts

ØCalories-240 Kcal

ØProtein-29 gm

ØTotal Fat-9 gm

ØCholesterol-100 mg

ØSodium-380 mg

Here are some extra tips:

üFishes like tilapia, pompano, salmon, king fish, pomfret, red snapper, pearl spot, sardine, pearl spot, milk fish, anchovies can be used.

üAdjust chili powder and pepper powder in the masala to suit your spiciness.

üCoconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.

💨Ingredients:

l500 gm fish - scaled and cut diagonally into 3cm pieces oil for frying

l1 Tbsp ginger - chopped

l1 Tbsp chilli powder

l1 tsp coriander powder

l1 tsp turmeric powder

l1 tsp methi seeds

l1 Tbsp vinegar salt - to taste

💨Method:

1.Wash fish, drain and keep aside.

2.Then add grind ginger, chilli powder, coriander, turmeric, methi, vinegar and salt into a paste.

3.Marinate the fish with the paste and keep aside for an hour.

4.Heat oil and fry the fish pieces till they turn light brown in colour.

5.Make sure that the flame is not too high.

6.Pierce the fish with a knife and if it flakes easily it is cooked.

7.Place the fish pieces on an absorbent paper to drain out the excess oil.

                                 Serve hot!😋😋

Notes:

lAdjust the spice level to your choice by varying the amounts of chili & pepper powder.

lCoconut oil is recommended for all authentic Kerala recipes.