Recipe for Kerala style fish fry marinated in an oil marinade and shallow fried in oil. Ayala Meen / Mackerel fish fry. Spicy fish fry South Indian style.
This fish fry is made with an oil marinade. The masalas are mixed in oil and that I think is a game changer. The fish gets seasoned well and turns out super flavourful. I have used Ayala Meen / Ayila Meen (a kind of mackerel fish) today for making the fish fry.
Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.
Now lets make the star of the recipe, the oil marinade. Take in all the ingredients listed under marinade and mix them well. Use thick ginger garlic paste for this recipe. Mix the masalas using few tablespoons of coconut oil. Do not use any water to mix.
The marinade is ready. Remember that we have used only oil for making the paste. Coconut oil is preferred. If you do not like coconut oil, use an oil of your choice (peanut oil, olive oil etc… works well).
Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned.
Marinate the fish in the refrigerator for one hour.
Heat oil in a pan until hot. Gently place the fish in oil. Do not disturb or move the fish for the first two-three minutes. Let it cook. That’s the trick so the masalas will stick properly and wont separate.
Note: Since we are cooking a whole fish, let the flame be medium low and not very hot as the masalas might burn before the fish can cook, if the flame is too hot. So go low on the flame and do not keep moving the fish.
Add in a few sprigs of curry leaves and few strips of ginger julienne to the pan. Cook the fish for 2-3 minutes on each side.
Remove the fish and drain on paper towels. Fantastic fish fry is ready.
Serve with rice and curry.
- 1.5 teaspoon thick ginger garlic paste
- ½ teaspoon turmeric powder
- 1 tablespoon red chilli powder
- 1 teaspoon red chilli flakes
- 1 teaspoon salt
- 3 sprigs curry leaves, finely chopped
- ½ teaspoon plain vinegar
- 3 tablespoon coconut oil
- 500 grams Mackerel / Ayala Meen
- ¼ cup peanut oil (or) coconut oil to shallow fry
- Few sprigs curry leaves
- Few strips ginger
- Lemon wedges to serve
- Onion wedges to serve
- Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout.
- Take in all the ingredients listed under marinade and mix it well. Use thick ginger garlic paste for this recipe. Mix the masalas using few tablespoons of coconut oil. Do not use any water to mix.
- Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply it in the gashes so the fish gets evenly seasoned.
- Marinate the fish in the refrigerator for one hour.
- Heat oil in a pan until hot. Gently place the fish in oil. Do not disturb or move the fish for the first two-three minutes. Let it cook. That’s the trick so the masalas will stick properly and wont separate.
- Add in a few sprigs of curry leaves and few strips of ginger julienne. Cook for 2-3 minutes on each side.
- Fantastic fish fry is ready.
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