Kerala Fish Fry is a delicious, spicy, and crispy fish dish that is a favorite in Kerala’s coastal cuisine. With a perfect blend of spices, it’s the perfect dish to accompany steamed rice, appam, or parotta. Whether you are a fish lover or looking to explore Kerala cuisine, this recipe will surely become a favorite in your kitchen.
Ingredients:
- Fish (kingfish, mackerel, or tilapia are commonly used) – 500g (4-5 pieces)
- Lemon juice – 1 tablespoon
- Salt – to taste
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1 tablespoon
- Coriander powder – 1 tablespoon
- Garam masala – 1 teaspoon
- Fennel seeds – 1/2 teaspoon
- Ginger garlic paste – 1 tablespoon
- Green chilies – 2-3 (slit)
- Curry leaves – a handful
- Rice flour or corn flour – 1-2 tablespoons (for coating)
- Oil – for shallow frying
Preparation:
1. Clean the Fish:
Clean the fish pieces thoroughly and remove any scales. Pat them dry using a kitchen towel. If you’re using larger fish like kingfish, cut the fish into thick slices or steaks.
2. Marinate the Fish:
- In a bowl, mix the lemon juice, salt, turmeric powder, red chili powder, coriander powder, garam masala, and ginger-garlic paste.
- Apply this marinade generously to the fish pieces and ensure the spices are well-coated on all sides.
- Let it marinate for at least 30 minutes. For better flavor, marinate for 1-2 hours in the refrigerator.
3. Prepare the Coating:
- In a shallow plate, spread rice flour or corn flour. This helps achieve a crispy texture while frying.
4. Fry the Fish:
- Heat oil in a frying pan (preferably cast-iron) on medium heat. Once the oil is hot, add a few curry leaves and green chilies.
- Gently place the marinated fish pieces into the hot oil.
- Fry the fish on both sides until golden brown and crispy. Each side should take about 3-4 minutes, depending on the thickness of the fish.
- Ensure that the fish is cooked through but not overcooked, as that will make it dry.
5. Serving:
- Once the fish is crispy and golden brown, remove it from the pan and drain excess oil on a paper towel.
- Garnish with fresh curry leaves and a squeeze of lemon juice for an extra burst of flavor.
6. Enjoy!
Serve the Kerala Fish Fry hot with steamed rice, appam, or parotta. Pair it with a side of coconut chutney or a simple salad for the perfect meal.
Tips:
- Fish Selection: Kingfish (Neymeen) and mackerel (Ayla) are popular choices in Kerala, but any firm white fish works well for this recipe.
- Spice Level: Adjust the number of green chilies and red chili powder according to your spice preference.
- Frying Tip: Avoid overcrowding the pan while frying. Fry in batches if needed to maintain the crispiness of the fish.
- Storage: If you have leftovers, store them in an airtight container for 1-2 days. Reheat them in a pan for the best results.
This Kerala Fish Fry recipe offers an authentic taste of the region’s coastal cuisine, with its aromatic spices and crispy texture. It’s perfect for family gatherings, a weekend meal, or any occasion that calls for a flavorful seafood dish.
