Kerala Fish Fry | Meen Varuthathu

Kerala Fish Fry | Meen Varuthathu | മീന്‍ വറുത്തത് 

INGREDIENTS :

1. King fish steaks – 4-5 of medium size
2. Ginger & garlic paste – 1- 1 1/2 tsp each
3.   Kashmiri chilly powder – 1 – 1 1/2 tsp
4.  Turmeric powder – 1/4 tsp
5.  Whole pepper – 1/4- 1/2 tsp
6.  Lime juice – 1-2 tsp
7. Salt
8. Coconut oil

INSTRUCTIONS:

• Apply little salt and lime juice on the fish pieces and wash it with water. 
• Drain the water. 
• Grind together number 2,3,4,5,6,7  ingredients into a fine paste adding a little water. 
• Make gashes in the fish pieces and marinate the pieces with the ground paste. 
• Keep the marinated fish for half an hour. 
• Heat oil in a pan and shallow fry the fish pieces.
• Serve with onion rings and a slice of lime.

NOTES : 

• Please adjust the quantity of spices to suit your taste. 
• The ground paste should not be watery (1/2 – 1 tsp of water is enough while grinding the masala). 
• Also you can add some fresh curry leaves while frying the fish pieces. 
• You can use the same masala for any kind of fish.

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KARIMEEN CURRY

Kerala Karimeen Curry Recipe

 Ingredients 

1. Karimeen/pearl spot - 2 nos
2. Fenugreek seeds-1/4 tsp
3. Curry leaves- 1 sprig or more
4. Ginger-chopped- 1" piece
5. Garlic-chopped- 2 large cloves
6. Green chilies-sliced-2 nos( or to taste)
7. Shallots sliced- 10 nos
8. Onion -sliced- 2 medium sized
9. Kashmiri chili powder-2 to 3 tsp(or to taste)
10. Coriander powder- 1 tbsp
11. Turmeric powder-1/2 tsp
12. Black pepper powder-1/2 tsp
13. Water-1/8 cup + more as required
14. Tomato- sliced- 1 large
15. Kokum/fish tamarind/kudampuli-2 small pieces
16. Thin coconut milk-1 cups
17. Thick coconut milk-1/2 cup
18. Salt to taste

For marination

1. Kashmiri chili powder- 1 tsp
2. Black pepper powder-1/2 tsp
3. Coriander powder- 1 tsp
4. Turmeric powder-1/4 tsp
5. Water -as required
6. Salt to taste

Instructions

• Marinate fish with the ingredients listed under 'for marination'.Keep aside for about 10 to 15 minutes.
• Heat oil in a pan and shallow fry the fish until 3/4 th done,turning once in between.Transfer it onto a kitchen towel.
• In the same pan ( add more oil if required) add fenugreek seeds,saute for a few seconds.Add curry leaves,ginger and garlic ,saute till raw smell leaves.
• Now add green chilies ,shallots and onion,Saute till onion turns golden brown.
• Next add kashmiri chili powder,coriander powder,turmeric powder,black pepper powder and 1/8 cup water.Cook for about 2 minutes ,stirring well in between.
• Add tomato and cook until it turns mushy.( you can transfer this masala to clay pot/manchatti or continue cooking in the same pan)
• Next add thin coconut milk,about 1/4 cup water ,salt and kokum pieces.Bring it to a boil and add the fish pieces.
• Cook for for about 4 to 5 minutes.Add thick coconut milk,gently swirl the pan and bring it to just under a boil. Add more curry leaves ,if desired.

Serve with rice.

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