Meen Varuthathu (Kerala Fish Fry)
Fish steaks coated in a fiery red paste of chili, black pepper, ginger, garlic and lemon, shallow-fried in coconut oil with curry leaves until crisp at the edges. Served with rice and curry in Kerala homes.
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Start your free weekContinue with free accessMake the masala
Mix the chili powders, pepper, turmeric, ginger-garlic paste, lemon juice, rice flour and salt with a little water to a thick paste.
Marinate
Make shallow slits on the fish and rub the paste all over and into the cuts. Marinate for at least 30 minutes.
Fry
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Serve
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Make the masala
Mix the chili powders, pepper, turmeric, ginger-garlic paste, lemon juice, rice flour and salt with a little water to a thick paste.
Marinate
Make shallow slits on the fish and rub the paste all over and into the cuts. Marinate for at least 30 minutes.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Fried fish is part of almost every meal on Kerala's coast, where the day's catch is marinated in a simple red masala and shallow-fried in coconut oil.
It's an essential part of the toddy-shop menu, where fish fry is served alongside spicy curries and tapioca.
⭐ Why It's Famous
Crisp, spicy and simple, Kerala fish fry shows off the freshest fish with very few ingredients.
💡 Fun Fact
Coconut oil and curry leaves are the two ingredients that make almost any Kerala dish instantly recognisable.
Kerala
9.93°N, 76.27°E
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