Skip to main content

Spicy Fish fry





This is a spicy fish fry which my family enjoys every time it is made at home. It goes well with rice and  fish curry. There is no doubt that these trio complement each other so well and is indispensable part of the lunch menu back home in Kerala.The marinade I have used has a unique south Indian blend of spices and you can increase or decrease the amount of spices to suit your taste. What I love in this fish fry is the blend of flavors of coconut oil,curry leaves and shallots.

Ingredients
Fish- 4-5 medium sized pieces
Shallots 2-3 small
Ginger- 1 inch thick
Garlic- 2 pods
Green chilly- 2
Dry Red Chilly-3
Pepper whole- 3/4 tsp
Turmeric powder- 1/3 tsp
Lemon juice- 1/2 tsp
Mint leaves- 5-6
Curry leaves 4-5
Salt to taste-
Coconut Oil for frying


Place all ingredients except fish and oil into a mixer and blend into a smooth fine paste.
Cut and clean fish and marinate with this paste and keep aside for fifteen minutes. Shallow fry in coconut oil. Flip over the other side( after 2-3 three minutes in medium flame depending on the size of the fish) when spices gets browned up and fried gently take out using spatula.Place of paper towel to take off the excess oil. Serve warm with rice.


Try this..

Hope you will all enjoy..
Labels:

Comments

  1. aipiJuly 19, 2010 at 8:00 AM

    that looks so spicy and tasty.. lovely presentation

    ReplyDelete
  2. Indian Cuisine BlogrollJuly 19, 2010 at 8:07 AM

    Never used corn flour for frying fish..will try some day...

    ReplyDelete
  3. Suja ManojJuly 19, 2010 at 8:13 AM

    Thanks aipi and Deepa for the sweet comment.
    Deepa it is optional..It helps to bind the masala's together while frying.do try this you will surely love it.

    ReplyDelete
  4. Sushma MallyaJuly 19, 2010 at 8:22 AM

    By seeing the ingredients itself i can say how spicy and yummy this fry it...simply superb one suja

    ReplyDelete
  5. Life is beautiful !!!July 19, 2010 at 8:23 AM

    Looks super delicious. A small tip when you grind maala add a handfull of curry leaves. The aroma will be wonderful :)

    ReplyDelete
  6. SatrupaJuly 19, 2010 at 8:24 AM

    I am an ardent lover of fish !! U made my day .... simple and delicious n lovely photograph !

    Cheers n Happy Cooking !
    Satrupa

    ReplyDelete
  7. SatyaJuly 19, 2010 at 8:52 AM

    fry looks so delicious n spicy ...fish lovers must love this

    Satya
    http://www.superyummyrecipes.com

    ReplyDelete
  8. NamithaJuly 19, 2010 at 9:25 AM

    wow...Though I had this in plenty during our visit home, I can't stop drooling :-)

    ReplyDelete
  9. KrishnaveniJuly 19, 2010 at 9:34 AM

    fish look so good and really spicy, beautiful presentation suja

    ReplyDelete
  10. PranisKitchenJuly 19, 2010 at 9:41 AM

    mackrel fry..looks so delicious.i am not preparing this at home becausemy hus hate this fish.nicely done.. lovely decorations

    ReplyDelete
  11. Sanyukta Gour(Bayes)July 19, 2010 at 9:48 AM

    ..looks irrestible,mouthwatering and yum....drooling dear....

    ReplyDelete
  12. SujiJuly 19, 2010 at 10:30 AM

    Corn flour in fish fry, athu ethu vareyum kettitilalo Sujechi..Looks spicy as your title says..Adipoli aytund...

    Love
    Suji

    ReplyDelete
  13. NithaJuly 19, 2010 at 10:34 AM

    You get fresh mackerel there in NJ?? :( :( kothi varunnu..

    ReplyDelete
  14. RachJuly 19, 2010 at 10:53 AM

    Looks delicious :)

    ReplyDelete
  15. NeetzJuly 19, 2010 at 11:37 AM

    i cant control my drooling...with hot steaming rice..yummmmmmm :)

    ReplyDelete
  16. Guna's kitchenJuly 19, 2010 at 12:58 PM

    mouthwatering fish fry!!!!!!! love to have it now... it reminds my mom... tnq 4 sharing

    ReplyDelete
  17. Priya SureshJuly 19, 2010 at 1:29 PM

    MOuthwatering here, looks super tempting..

    ReplyDelete
  18. Suman SinghJuly 19, 2010 at 1:46 PM

    wow..drooling over on your fish fry...look yummm

    ReplyDelete
  19. Malar GandhiJuly 19, 2010 at 2:10 PM

    Oh man, thats very tempting...love mackerel fish...tastes great:) I am going to hop into next possible flight and come to your house, haha...kidding:)

    ReplyDelete
  20. Umm MymoonahJuly 19, 2010 at 3:39 PM

    Ooooh! That looks so delicious.
    There is a event going on in my blog, looking forward to your delicious entries:-)

    ReplyDelete
  21. Chetana Suvarna GanatraJuly 19, 2010 at 7:12 PM

    Aiyooo.......dis is too good gal...luv mackerel especially dis fried version. Sadly here the mackerel is not as tasty as back home...so hv to do wit other fishies.
    Btw thks for all ur lovely comments in my blog..really appreciate it.
    Cheers.

    ReplyDelete
  22. TREAT AND TRICKJuly 19, 2010 at 7:40 PM

    Looks really delicious and perfect dear!

    ReplyDelete
  23. Hamaree RasoiJuly 19, 2010 at 10:03 PM

    Perfectly fried with spicy masala .....Looks superb.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  24. BergamotJuly 19, 2010 at 10:25 PM

    Looks good... crispy spicy cover with soft tasty fish...what more can one ask for

    ReplyDelete
  25. FathimaJuly 19, 2010 at 11:16 PM

    adipoli! Vellam varanu vayyil!!!

    ReplyDelete
  26. My Kitchen AnticsJuly 20, 2010 at 3:24 AM

    my husband wud love this..although the house would smell fr a few days after that..with all the frying..but im sure its the compromise you make for such an amazing prep

    ReplyDelete
  27. BeenaShyleshJuly 20, 2010 at 4:27 AM

    kandittu sahaikkunilla keto..

    ReplyDelete
  28. VrindaJuly 20, 2010 at 4:50 AM

    My mouth is watering...yum yum......

    ReplyDelete
  29. UmaJuly 20, 2010 at 5:39 AM

    OMG, thats too tempting !

    ReplyDelete
  30. Sarah NaveenJuly 20, 2010 at 7:21 AM

    Wow!!! superb!!! ayila evidunnu kitti?? frozen anno???

    ReplyDelete
  31. UnknownJuly 20, 2010 at 12:50 PM

    WOW!! Kandittu kothi aakunnu..Simply superb!! Evide kittunna ayilakku ottum taste ella athu kondu medikkare ella..Eni naattil chennittu venom eshtam pole kazhikkan..

    ReplyDelete
  32. Suja ManojJuly 22, 2010 at 1:03 PM

    Thanks all for stopping by and for the lovely coments..
    Nitha, Sarah..ayila evide kittunundu:)
    Yummy natil meen varuthathu ormipikalle pls...what you said is true..the taste of home food is really special:)

    Thanks all..pls visit again:)

    ReplyDelete
  33. Magic of SpiceJuly 31, 2010 at 9:11 PM

    I am crazy about these flavors...Looks delicious:)

    ReplyDelete
  34. Suja ManojAugust 5, 2010 at 12:59 PM

    Thanks for the sweet comment:)

    ReplyDelete
  35. AnonymousJanuary 20, 2012 at 7:47 AM

    Where can i buy fresh Mackerel in NJ? Can i use frozen mackerel found in Indian stores, here in Princeton area?

    ReplyDelete
    Replies
    1. Suja ManojJanuary 20, 2012 at 9:51 AM

      Hi Anon,thanks for stopping by..
      I am not sure about Princeton area
      when I was in NJ we usually shopped in Edison area.I used to buy from Asian market Centennial Ave, there is a walmart near by. Mackeral is not available not there every time,but they do have lot of fish..hope you will find it there:)

      Delete

Post a Comment

Popular Posts

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...
45 comments
Read more

Mango Custard

Mango Custard is a delectable and easy dessert which can be served on any occasion. The rich creamy custard with the flavor of mangoes ..it is a real treat to serve after dinner. It was quick to make with simple ingredients and my family relished every spoon of this tasty custard. Ingredients Milk- 2 1/2 cups Thick Mango pulp- 1 1/2 cup Egg yolk-2 Sugar- 1/2 cup condensed milk- 1/2 tin Vanilla essence-1/2 tsp   Corn starch- 2 tsp Peel and puree the mangoes, stir in condensed milk and set aside. Bring milk to a boil and add half of the sugar and stir till it dissolves and switch off  the flame. Whisk together egg yolks and rest of the sugar until light and fluffy. Now add  1/2 cup of hot milk little by little and mix well. Add this to the rest of the milk and cook in low flame till it thickens . Mix corn starch with water and make a thin paste and stir into the custard mixture. Stir constantly for one minute and switch off the flame . Add v...
38 comments
Read more