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SPICY FISH FRY TAMILNADU STYLE

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fish fryCrispy and spicy fish fry made with Indian style homemade marination. This spicy aromatic fish fry can be eaten as an appetizer or goes well with biryani and some curry.

 

I am a vegetarian but I like cooking fish except that the whole house smells like fish and I have to have too many candles that evening.

You can use the marination for any fish and make this recipe. If it is a firm fish, that would be perfect.  Frying a fish deep in oil makes the fish hard. So, I would say try to pan fry the fishes. You save lot of oil and better for health.

Usually, the marination is good for 20-30 minutes, I had time, so marinated for two hours and it tasted even better. You should try marinating for more hours!

Fish fry tastes best with tomato pepper rasam or with any chicken biryani or lamb biryani or egg biryani.

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SPICY FISH FRY TAMILNADU STYLE
Author: 
Recipe type: Appetizers
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • Marination:
  • 1 Egg
  • 2 teaspoon - Red Chilli Powder
  • 1 teaspoon - Turmeric Powder
  • 1 teaspoon - Black Pepper Powder
  • 1 teaspoon - fennel powder
  • 1 tablespoon - Corn Flour
  • ½ tablespoon - rice flour
  • 2 inch piece - Ginger
  • 6 - Garlic Cloves
  • 1 teaspoon - Salt
  • 1 sprig Curry Leaves
  • 1 tablespoon – Lemon juice
  • Other Ingredients
  • 500 grams fish slices
  • ½ cup Sunflower Oil / Vegetable Oil
  • 8 -10 sprigs curry leaves for deep frying
  • Lemon wedges to garnish
  • Coriander leaves to garnish
Instructions
  1. • Clean fish and wash it well by rubbing with salt.
  2. • Blend all ingredients under marination with a ¼ cup of water.

  3. • In a mixing bowl, add the fishes and massage the blended marination thoroughly. Make sure each piece is coated well with the masalas. Marinate for 20- 30 minutes.




  4. • Heat oil in a pan. I used non-stick pan and toast the fish until the fish turns golden red in color and turn and toast the other side too. It approximately takes 8-10 minutes. You can deep fry too.

Notes
You can use coconut oil or normal oil.
You can serve this with lemon wedges and onions.
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Fishyfry-4

FISH FRY KERALA STYLE / MEEN VARUTHADHU

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fishfry-3Crispy and spicy fish fry made with kerala style homemade marination. This spicy aromatic fish fry can be eaten as an appetizer or goes well with biryani and some curry.

You can use the marination for any fish and make this recipe. If it is a firm fish, that would be perfect.  Frying a fish deep in oil makes the fish hard. So, I would say try to pan fry the fishes. You save lot of oil and better for health.

I would say do not overcrowd the pan when frying the fish. The rice flour coating gives that crispy texture and makes it stay crispy longer. You can adjust the spice level according to your taste. There are different ways of preparing a fish fry. You can do masala fish fry, Indian style pan fish fry and so on.

Fish fry tastes best with tomato pepper rasam or with any chicken biryani or lamb biryani or egg biryani. If you are planning for a party complete Indian meal, there should be a fish fry. I would always suggest you to use freshly blended ginger garlic paste. Usually, the marination is good for 20-30 minutes, I had time, so marinated for two hours and it tasted even better. You should try marinating for more hours!

 fishfry

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FISH FRY KERALA STYLE / MEEN VARUTHADHU
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • • Seer / King Fish /Ney Meen or Any Firm Fish – 500gms
  • • Oil - 2 tbsp

    For Marination:
  • • Mint leaves - 1 tbsp, chopped finely
  • • Coriander powder - 1 tbsp
  • • Chilli powder - 1 tbsp
  • • Ginger garlic paste - 1 tbsp
  • • Coriander leaves - 1 tbsp, chopped finely
  • • Fennel seeds powder – 1 tsp
  • • Sugar – a pinch
  • • Curry leaves - 1 tbsp, chopped finely
  • • Turmeric powder - 2 tsp
  • • Lemon juice - ¼ cup
  • • Pepper powder - 2 tsp
  • • Salt- as needed
  • • Rice flour - 1½ tbsp
Instructions
  1. • Clean fish and wash it well by rubbing with salt.
  2. • In a mixing bowl, add every ingredient under marination. Sprinkle little water to make it as a paste consistency.
  3. • Then add the fish to it and mix well. Make sure each piece is coated well with the masalas. Marinate for 20- 30 minutes.
  4. • Heat oil in a pan. I used non-stick pan and toast the fish until the fish turns golden red in color and turn and toast the other side too. It approximately takes 8-10 minutes. You can deep fry too.
Notes
1. You can use coconut oil or normal oil.
2. You can serve this with lemon wedges and onions.
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 fishfry-2

Home style Fish Curry/ Meen Kuzhambu

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Fishcurry-4nameA south Indian home style fish curry – Simple and finger licking good! 🙂

Kuzhambu means curry in Tamil and  Meen means fish. There are different styles of meen kuzhambu. But this one is simple with nothing to grind and feels like home. Some dishes are really comfort food. It differes from person to person. But I guess for many, it is biryani and meen kuzhambu. Fish curry is very spicy and it has rich flavor. Traditionally it’s cooked in clay or earthen pot, where the fish is cooked in spicy gravy of onions, tomatoes, tamarind and spices sautéed in sesame oil. It’s a classic dish with intense flavors. Eating this would never stop them from licking their fingers  Really!!!!

Cooking this dish in earthen pot is the highlight of the dish and it really enhances the taste. But I don’t think I can do that from Canada. So if you are from India or any place where you can do with the earthen pot, please do so   Clay pot will absorb the excess water and that clay pot will make sure that anything you cook in clay pot is not spoiled. You will know the difference once you start cooking in clay pot, it makes great difference.

Fishcurry

The dish is usually rested for some time and then eaten as it helps the fish in absorbing the flavors into it and makes it more juicy and soft. On healthy note, fishes are rich in iron, calcium; provide good vitamins with less carbohydrate and cholesterol. It makes wonderful addition to any nutritious diet and is always better than eating meat or poultry.

I made this in the weekend with the coconut  butter chicken roast for my friends who came home. 😀 It was so easy to make. I have one more fish curry – Chettinadu fish curry recipe which is really tasty too but I have to grind few ingredients. So this one was more simple and easy to make.

Taste great with spinach with lentils (Spinach dal). Take a cup of hot rice and warm fish curry, mix well and serve with fish fry as side dish or spinachdal or spinach molagootal.

Fishcurry-9

Fishcurry-2

5.0 from 12 reviews
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Home style Fish Curry/ Meen Kuzhambu
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 cups
 
Ingredients
  • Sesame oil – 4 tbsp
  • Mustard seeds – 2 tsp
  • Fenugreek seeds – 1 tsp
  • Red chilli whole - 3
  • Curry leaves – 2 springs
  • Shallots – 15, chopped finely
  • Tomatoes - 2, chopped finely
  • Green chillies – 3, slit
  • Garlic – 4
  • Tamarind paste – lemon size (use 3 cups of water)
  • Turmeric powder – ½ tsp
  • Chilli powder – 3 tsp
  • Coriander powder – 5 tsp
  • Coriander leaves – 1 bunch
  • Crushed peppercorns – 3 tsp
  • Coconut milk – ½ cup
  • Jaggery – a tsp.
  • Salt – as needed

    To Marinate:
  • Fish – ½ kg
  • Turmeric powder – 1 tsp
  • Lemon juice – 2 tsp
Instructions
  1. Soak tamarind in warm water (3 cups), extract pulp and keep aside.
  2. Clean fish and marinate the fish in turmeric, salt and lemon juice under “marinate” section. Keep aside.

    oimg src="https://www.relishthebite.com/wp-content/uploads/2015/06/Fishcurry-1.jpg"]
  3. Add oil in a pan, add mustard seeds, and allow it to splutter. Then add fenugreek, red chilli, curry leaves, asafetida and sauté well. Now add the onions,green chillies and garlic. Sauté for two - three minutes, then add the tomato and sauté till the raw smell leaves.

  4. Now chilli powder, turmeric powder and coriander powder. Sauté for a minute till the raw smell leaves.
  5. Now add the tamarind pulp when the masala is thick. And add required salt. Allow it to boil for 20-25 minutes.

  6. When oil gets separated and it is thick, add the marinated fish pieces. Allow it to boil for five minutes. Make sure you add the fish only when it is thick.
  7. I usually don’t boil for more than five minutes. Now add the crushed pepper. Add little more curry leaves and coriander to garnish.
  8. And add the coconut milk and jaggery, and in a minute when it boils, you switch off the flame.
  9. Serve after an hour at least. That will help the fish to get cooked well.
  10. Garnish them with coriander leaves.
Notes
The fish usually will cook faster so be careful not to break them into pieces. So make sure you don’t boil them longer.
2. Give resting time for at least an hour or two. It even taste better the next day.
3. Try to use sesame oil as it gives great flavours to this curry in specific.
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Have this with hot rice with side dish as fish fry, spinach stir fry or chicken fry or pepper egg roast.

Fishcurry-5

Chettinadu Meen Kuzhambu/ Fish Curry

by 6 Comments

Meen_Kuzhambu_Relishthebite_nameMeen Kuzhambu is a very popular and traditional south Indian fish curry. It is very spicy and it has rich flavour. Traditionally it’s cooked in clay or earthen pot, where the fish is cooked in spicy gravy of onions, tomatoes, tamarind and spices sautéed in sesame oil. It’s a classic dish with intense flavors. Eating this would never stop them from licking their fingers 😉 Really!!!!

Cooking this dish in earthen pot is the highlight of the dish and it really enhances the taste. But I don’t think I can do that from Canada. So if you are from India or any place where you can do with the earthen pot, please do so  🙂

The dish is usually rested for some time and then eaten as it helps the fish in absorbing the flavors into it and makes it more juicy and soft.

On healthy note, fishes are rich in iron, calcium; provide good vitamins with less carbohydrate and cholesterol. It makes wonderful addition to any nutritious diet and is always better than eating meat or poultry.

I have another fish curry homestyle which is one of my famous recipes in the blog.

Taste great with rice and spinach with lentils (Spinach dal). Take a cup of hot rice and warm fish curry, mix well and serve with fish fry as side dish or spinachdal or spinach molagootal.

5.0 from 1 reviews
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CHETTINADU MEEN KUZHAMBU / FISH CURRY
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Marinate:
  • Fish – 7
  • Turmeric powder – 1 tsp
  • salt – 1 tbsp
  • Lemon juice – 1 tbsp
    To grind:
  • Small onions -6 chopped roughly
  • Tomato – 2 Chopped roughly
  • Coconut – ¼ cup
  • Fennel seeds – 1 tsp
  • Poppy seeds soaked in water – 1 tsp
  • Coriander seeds – 1 tbsp
  • Garlic – 4
  • Ginger – ½ inch
    To temper:
  • Oil – 1½ tbsp
  • Mustard seeds – 1 tsp
  • Fenugreek – 1 tsp
  • Red chilli – 1
  • Asafetida - a pinch
  • Curry leaves - 6
  • Shallots/Small onion – 5
  • Big onion – 1 chopped nicely
  • Garlic – 5 chopped
  • Turmeric powder – 1 tsp
  • Chilli powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Tamarind – Lemon sized
Instructions
  1. Soak tamarind in warm water (around 1 /2 cup), extract pulp and keep aside.
  2. Clean fish and marinate the fish in turmeric, salt and lemon juice under “marinate” section. Keep aside.
  3. Take the “to grind” ingredients and Sauté the chopped onion, when its translucent, add the chopped tomatoes. Grind the sautéed onions, tomatoes with other ingredients in the “to grind” items. Keep it aside.
  4. Add oil in a pan, add mustard seeds, and allow it to splutter. Then add fenugreek, red chilli, curry leaves, asafoetida, onions and garlic. Sauté for two - three minutes, then add the blended paste, chilli powder and coriander powder. Sauté for a minute.
  5. Now add the tamarind pulp. Add some more water, I added 2 more cups (adjust according to the thickness you want) and add required salt. Allow it to boil for 20-25 minutes.
  6. When oil gets separated, add the marinated fish pieces. Allow it to boil for five minutes.
  7. I usually don’t boil for more than five minutes. You switch off the flame the fifth minute and serve after an hour at least. That will help the fish to get cooked well.
  8. Garnish them with coriander leaves.
Notes
1. The fish usually will cook faster so be careful not to break them into pieces. So make sure you don’t boil them longer.
2. Give resting time for at least an hour or two. It even taste better the next day.
3. Try to use sesame oil as it gives great flavours to this curry in specific.
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It goes extremely well with any rice, dosa and rotis.

Meen_Kuzhambu_Relishthebite-2_name

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