Meen Varuval (Spiced Fish Fry with Salad)
Crispy spiced fish, bursting with South Indian flavors.
⏱️ 40 min🍽️ Serves 1
🔥 380 kcal💪 32g protein🍚 20g carbs🥑 19g fat🌾 4g fibreper serving
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servings
Ingredients
- 🐟4 fish fillets (e.g., mackerel, kingfish)
- 🧄2 tbsp ginger-garlic paste
- 💛1 tsp turmeric powder
- 🌶️2 tsp red chili powder
- 🌿1 tsp coriander powder
- 🌰½ tsp cumin powder
- 🧂¼ tsp black pepper powder
- 🍋1 tbsp lemon juice
- 🍚¼ cup rice flour
- 🧂½ tsp salt
- 🌻½ cup cooking oil
- 🥗1 cup mixed greens
- 🥒½ cup sliced cucumber
- 🧅¼ cup chopped red onion
Pro tips
- For extra crispiness, ensure the fish is completely dry before marinating and dusting with rice flour.
- Do not overcrowd the pan; fry the fish in batches if necessary to maintain oil temperature and achieve a crisp exterior.
- Experiment with different fish varieties like pomfret or sardine for varied flavors and textures.
- A drizzle of extra lemon juice over the hot fish before serving enhances its flavor.
Method
- 1Wash and pat dry the fish fillets. Score them lightly on both sides if thick.
- 2In a bowl, mix ginger-garlic paste, turmeric, red chili, coriander, cumin, black pepper powders, lemon juice, and salt to form a thick paste. Add a few drops of water if needed.
- 3Apply the spice paste evenly over the fish fillets, ensuring they are well coated. Marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
- 4Just before frying, lightly dust each marinated fish fillet with rice flour.
- 5Heat cooking oil in a large shallow pan or griddle over medium heat. Once hot, carefully place the fish fillets in the pan.
- 6Fry for 3-5 minutes per side, or until golden brown and cooked through. Adjust heat to prevent burning.
- 7While the fish fries, prepare the salad by combining mixed greens, sliced cucumber, and chopped red onion.
- 8Serve the hot, crispy fish fry immediately with the fresh salad on the side.