Meen Varuthathu (Poisson Frit du Kerala)
Darnes de poisson enrobées d'une pâte rouge au piment, poivre, gingembre, ail et citron, frites à l'huile de coco avec des feuilles de curry.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the spice paste
In a small bowl, mix the Kashmiri chili powder, hot chili powder, pepper, turmeric, ginger-garlic paste, rice flour, salt and the juice of half the lemon with 1-2 tablespoons of water. Stir into a thick, spreadable paste. Save the other lemon half for serving.
- 2 tsp Kashmiri chili powder
- 1 tsp hot chili powder
- 1 tsp black pepper, crushed
- ½ tsp ground turmeric
- 1 tbsp ginger-garlic paste
- juice of ½ lemon lemon juice
- 1 tbsp rice flour
- 1 tsp salt
- 1-2 tbsp water
✅ C'est prêt quand : paste is thick enough to coat the back of a spoon without dripping
Marinate
Make shallow slits in the fish and rub the spice paste all over, pressing it into the cuts. Cover and marinate for at least 30 minutes at room temperature.
- 600g fish steaks
- all of it the spice paste from step 1
✅ C'est prêt quand : fish is fully coated and the paste has darkened slightly
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.
Make the spice paste
In a small bowl, mix the Kashmiri chili powder, hot chili powder, pepper, turmeric, ginger-garlic paste, rice flour, salt and the juice of half the lemon with 1-2 tablespoons of water. Stir into a thick, spreadable paste. Save the other lemon half for serving.
- 2 tsp Kashmiri chili powder
- 1 tsp hot chili powder
- 1 tsp black pepper, crushed
- ½ tsp ground turmeric
- 1 tbsp ginger-garlic paste
- juice of ½ lemon lemon juice
- 1 tbsp rice flour
- 1 tsp salt
- 1-2 tbsp water
✅ C'est prêt quand : paste is thick enough to coat the back of a spoon without dripping
Marinate
Make shallow slits in the fish and rub the spice paste all over, pressing it into the cuts. Cover and marinate for at least 30 minutes at room temperature.
- 600g fish steaks
- all of it the spice paste from step 1
✅ C'est prêt quand : fish is fully coated and the paste has darkened slightly
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
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!