Fish is cooked in different ways in various parts of India. Flavoring the fish with Indian spices makes them even more tastier. Fish Fry/ Meen varuval is a very simple and easy recipe. If you love seafood, especially fish you are sure to relish this recipe. Steaming hot rice with Rasam and Fish fry is simply a treat by itself.
I remember Amma grinding red chilies and garlic in the Ammikkal. She believed the mixer did not grind to a fine paste. I have given the same recipe minus the Ammikkal procedure. One more secret to this recipe is using the garlic with its skin on. I have used King mackerel/ Vanjaram in the pic above.
My husband’s hobby is fishing and there is no dearth for Rainbow Trout in Washington lakes. In summer we usually grill the fish outdoors, the recipe for which I will post later.
List of ingredients:
- 2lb fish appx 1 kg
- 3 teaspoon chilli powder
- 4 pods garlic with skin
- 1teaspoon salt
- 1/2 teaspoon turmeric powder
- Clean and wash the fish.
- In a mixer grind the garlic with little water.
- Marinate the fish with the garlic paste and rest of the ingredients for an hour in the refridgerator.
- In a shallow pan add two tbsp of oil and fry on both sides until brown on both sides. Fry the fish in small batches.
Enjoy the fish with finely sliced onion and lime wedges