Vanjaram Meen Varuval | King Fish Fry Recipe | South Indian Fish Fry Recipe

I am a fish lover and the kind that is fried. Since childhood I always loved fired fish and the way Amma makes it, shallow fried. Along with curd rice I am a happy child :-) Only after growing up did I know that some do not pair non-veg with curd and I really felt that is something not fair. I have always grown to love curd and I cannot think of never adding curd to my diet. Fresh home-made curd is my top preference. Coming back to fish fry, South Indian homes and restaurants can never complete their menu without the popular Vanjaram Meen Varuval/ King Fish fry/ Masala Fish Fry. Of all fish fries the Vanjaram/ king fish fry is considered the best. The top secret in any fish fry is the spices and the combinations made to marinate along with the fish and shallow fried to perfection. The fish does not turn crisp but the shallow fry helps the fish to get cooked with a partially smoked masala to wrap them :-) truly this fish fry is magic. 
Yipee its Friday gotto be a fried day right??? ;-) Happy weekend y'll...





KING FISH FRY | VANJARAM FISH FRY RECIPE


Recipe Source - Amma

Makes - 8-10 fish slices
Serving Suggestion - Sambar, Rasam, Curd Rice

Ingredients


King Fish(Vanjaram) - 8-10 pieces

Turmeric - 1/2 tsp
Red Chili/ Fish fry masala - 4 tsp
Corriander powder - 2 tsp
Ginger garlic paste - 1 tsp
Pepper powder - 1/2 tsp

Tamarind pulp (thick) - 1 tsp (recommended, but you can alternate with juice from 1 lime/lemon)
Salt- to taste
Oil - to pan fry - approx 3-4 tbsp

Method

Clean the fish with cold water along with lime and salt, pat dry and place on a plate. Take all the spice powders along with salt, ginger garlic paste, tamarind pulp(or lime juice) and form a thick paste. Apply on the fish and leave it in refrigerator overnight for spices to blend. The next day take the fish out and bring it to room temperature (30-40 mins) and then heat pan with oil and place the fish and let it cook on each side for 6-7 minutes such that the fish is fully cooked. Do not disturb or keep flipping sides.

Serve hot with rice and curry.




Cooks Wisdom

- Patting dry the fish is very important if it is soggy the spices will not sit on the fish. 
- Make sure you don't add water to form the spice paste, if required use few drops of lime/lemon juice or with tamarind pulp 
- Once you decide to fry fish make sure you bring it to room temperature before frying it, else the fish will remain raw and undercooked.
- Do not keep flipping sides of the fish while its cooking, this will only result in under cooked fish and also tend to break. The heat should be in medium-low and not high else the fish will get burnt quickly.
- Marinating the fish overnight is very important for ultimate taste

Related Fish Recipes that you may like -


Karimeen fish fry

Red Snapper (Sankara) Fishfry
Fish Puttu
Fish Manchurian
Fish Cutlet

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14 comments:

  1. Crispy sis and inviting too

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  2. superb preparation da.. yennaku ippovae venum indha fish fry :)

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  3. Vah reh Vah, vanjaram meen varuval super, same pich dear I also love to have curd rice with fish gravy or mutton gravy or non veg but now strictly prohibited by my MIL. I miss sea food here a lot, u r fish fry is tempting me a lot...

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  4. Ha,what a torture Priya ! I am hungry and drooling here..So colorful and tempting fish of yours !

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  5. yummy fry dear...nice presentation

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  6. Curd and non veg together affects the body negatively as per ayurveda.
    Ha haa... fried fish for Friday I like that...its ages since I got King fish here...love those beautiful pieces.

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  7. Lovely dear, my all time favorite....

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  8. Wow ! Beautiful presentation. Looks so good.

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Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)gmail.com

Love,
Priya Ranjit

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