I love seafood, and whenever I make this dish, it makes me feel closer to my family even though I’m thousands of miles away from them. As I’m from a coastal region, my whole family loves seafood. The Kerala Fish Fry / Meen Varuthathu / Meen Porichathu is infused with a spicy paste that gives it a tasty flavor, and it is fried until it gets a slightly crispy skin, and the flesh becomes heavenly soft. I have put together a step-by-step picture guide below for easy reference for those who are gonna try this yummy Kerala fish fry for the first time. You can also check my other Seafood Recipes.
- Fish Steaks – 4 pieces (I’ve used Red snapper)
- Kashmiri red chili powder – 1½ tsp
- Pepper powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Ginger-garlic paste – 2 tsp
- Lemon juice – 1½ tsp
- Salt – to taste
- Coconut Oil – 3 tbsp (or) enough to shallow fry
- Clean the fish in salt and water, and keep it aside after draining the water completely. Then take a bowl, add all the dry spices and mix it. Add lemon juice and ginger-garlic paste and sprinkle some water to make it into a paste.
- Marinate the fish in the masala paste and keep it aside for 15-20 minutes.
- Heat oil in a pan, and fry both the sides till it turns light brown.
Kerala Fish Fry / Meen Varuthathu / Meen Porichathu is ready to serve with steamed rice and fish curry.
- You can use the oil of your choice. But using coconut oil will give the fish fry a Kerala touch.
- If you just cleaned the fish and the water is not drained completely, then there is no need to sprinkle extra water in the masala while marinating as the fish will release some water.
- Cleaning the fish in salt is to remove the strong fishy smell.
- Here, I’ve used Red snapper fish. You can use any fish you like.
- Here, I’ve used Kashmiri red chili powder which enriches the color. If you are using regular red chili powder, you can add a pinch of red color if you want the color.