Malabar Fish Fry
Whole king fish or mackerel slices marinated in a fiery paste of red chilli, black pepper, ginger, garlic, and turmeric, then shallow-fried in coconut oil to a crackling, dark-gold crust. A non-negotiable side on every Malabar fish meal table.
Cuisines
Kerala
Malabar
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
| 300 grams | firm white fish fillets (e.g., kingfish, pomfret) |
| 1 tablespoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | black pepper powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | fennel seeds |
| 1 tablespoon | ginger-garlic paste |
| 1 tablespoon | lemon juice |
| — | salt to taste |
| 2 tablespoons | coconut oil |
| 1 sprig | curry leaves |
Instructions
- 1 Clean and pat dry the fish fillets.
- 2 In a bowl, mix red chili powder, turmeric powder, black pepper powder, coriander powder, fennel seeds, ginger-garlic paste, lemon juice, and salt to form a thick paste.
- 3 Apply the spice paste evenly over the fish fillets, ensuring they are well coated.
- 4 Marinate the fish for at least 20 minutes.
- 5 Heat coconut oil in a pan over medium heat.
- 6 Add curry leaves to the hot oil and let them sizzle for a few seconds.
- 7 Place the marinated fish fillets in the pan and fry for 4-5 minutes on each side until golden brown and cooked through.
- 8 Remove the fish from the pan and drain excess oil on paper towels.
- 9 Serve hot with lemon wedges and onion rings.
Tips
For a more authentic taste, use fresh coconut oil and adjust the spice level to your preference.