Skip to main content

Kerala Fish Fry/ Chala/ Sardine Fry



Chala/Sardine Fish Fry

Spicy sardine fry with rice is my absolute comfort food. Curried or fried sardine fish tastes delicious. Sardine/ Chala/Mathi is found in abundance along the long coastline of Kerala, and so many different ways to cook sardine. Sardines are sustainable food for the coastal regions and are inexpensive and healthy. My favorite way to enjoy sardine is quick and easy fry. These pictures were clicked, during our recent visit to Kerala. It was the rainy season, and we were lucky to enjoy this yummy fish fry. Earlier, I posted another version of this fish fry, along with crispy fried onions and a polichathu recipe in which sardine is wrapped and grilled in banana leaves.

Sardine is a versatile seafood delicacy enjoyed in several cuisines. It can be grilled, curried, smoked, fried, or salted and dried.  It is a healthy fish, rich in omega-3 fatty acids, protein, and calcium. Sardine is not a mild-tasting fish but has a strong fish smell. If you are trying this fish for the first time, it might be a little overwhelming. It has a bold taste that overpowers the other flavors and spices in a sauce. But I promise you will start loving the taste of this fish. Warm fried fish is enjoyed right off the bone. It will be one of your favorites.

Kerala spice paste for a fish fry is a fiery blend of chili powder, pepper powder with ginger, and garlic paste. Sardine has a great flavor, so a simple marinade of salt and pepper itself will make it taste delicious. But this is the Kerala fish fry we are talking about, and coconut oil, ginger, and curry leaves are must add flavor enhancers. Back home in Kerala, my grandmother often makes sardine fry over an open fire or wrap in banana leaves and places on charcoal. It gets quickly crisped on an open fire, and there is a bit of smoked flavor- a rustic flavor and taste. I am sure you'll love them too! Go ahead then and give it a try. Happy cooking!

Kerala Fish Fry/ Chala/ Sardine Fry Recipe

Ingredients
Mathi/ Sardine- 8-10
Kashmir Chilly powder- 1 1/2 tbs
Chilly Powder- 1 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/2 tsp
Fenugreek powder- a pinch (optional)
Ginger paste-1 tsp
Lemon juice- 1/2 tsp
Salt to taste
Curry Leaves a few
Coconut oil for frying

Clean fish, and squeeze some lemon juice and 1/2 tsp salt, rub on the fish and then give a final rinse. Make 5 to 6 gashes on both sides of the fish.
Make a marinade for the fish by mixing chilly powder, turmeric powder, pepper powder, fenugreek powder, ginger paste, and salt. Sprinkle little water and lemon juice to make a  smooth paste.
Marinate the fish with this paste. Apply on the fish and inside the cavities and marinate for 10 minutes.
Heat coconut oil in medium flame and place the fish in a single layer. While frying, add a few curry leaves. Shallow fry on medium heat till both sides are evenly brown and crispy. It will take two to three minutes on both sides. Serve with rice and moru curry/ yogurt curry.


If you like Sardine here are a few earlier posts..

Mathi/Sardine Pollichathu
Sardine Fry with Onions
Mathi Puliyum Mulakum
Spicy Chilly Sardine/Mathi Adukkiyathu
Meen Mulakittathu

For more fish recipes check my page 100 Fish and Other Seafood Recipes

Try this,
Hope you will all enjoy!

Labels:

Comments

  1. Angie's RecipesSeptember 19, 2019 at 1:57 AM

    Wish I could find some fresh sardines! Love this simple yet amazing recipe.

    ReplyDelete
    Replies
    1. Suja ManojSeptember 19, 2019 at 3:32 AM

      Thanks for stopping by and for the sweet comment:)

      Delete
  2. AnonymousNovember 9, 2019 at 5:19 PM

    Hey! I realize this is kind of off-topic but I
    had to ask. Does running a well-established website like yours take a large amount of work?

    I am completely new to operating a blog however
    I do write in my diary daily. I'd like to start a blog
    so I can share my own experience and views online. Please let me know if you have any kind of ideas or tips for brand new aspiring
    bloggers. Appreciate it!

    ReplyDelete
    Replies
    1. Suja ManojNovember 9, 2019 at 5:46 PM

      Hi friend, Thanks for stopping by and I am happy this blog has inspired you to start a blog :)
      It is a great idea to start your blog. Blogging is a wonderful medium to share your ideas, you might have something new to offer. I highly recommend you to start a blog. Blogging is easy and you will learn as you go. Let me know when you publish your first post, will love to read it. Good luck with your new venture!

      Delete
  3. AnonymousNovember 10, 2019 at 4:11 AM

    Glad to be one of many visitors on this awesome web site :
    D.

    ReplyDelete

Post a Comment

Popular Posts

Stuffed Mushrooms

Stuffed Mushrooms Stuffed mushrooms is a quick appetizer or snack. It is a perfect addition to an appetizer tray for a get together. I have used a very simple stuffing but there are endless options both vegetarian and non vegetarian that can be used for the filling. Ingredients Mushrooms- 12 medium sized Cream cheese- 2 tbs Grated  cheese- 1/3 cup I used both Parmesan and mozzarella cheese)  Italian style bread crumbs- 1/3 cup Shallot finely chopped- 2 garlic- 2 cloves Pepper powder-a pinch Cajun spice mix- a dash (optional) Chopped parsley/coriander- 2 tbs salt to taste Extra virgin olive oil Preheat oven to 375 degree F. Hold mushrooms under running water and using a damp cloth gently scrub the  top and snap out the stem (do not discard,chop finely and add to the filling) and using a spoon gently scrap and make it a perfect cavity for the filling. Heat one tsp of oil and saute garlic, shallot and mushroom stems till it is soft. In a bowl mix well cre...
40 comments
Read more

Palpayasam

Paal payasam/Palpayasam Happy Onam to all my friends and readers! Wish you all a very happy and prosperous Onam!!! Onam is finally here and no celebration is complete without a sweet dessert. I am sure no Malayali can think of a sadhya without a payasam. Pal payasam is definitely a star,my all time favorite :) This is a rich delicious payasam where the rice is cooked in milk till it attains a creamy texture. The milk gets reduced and the flavor and taste is very much  like palkova. It has very little ingredients, but it is time consuming and  needs a little patience to prepare this dessert. Here I have used basmathi rice but it is best if we use payasam ari (rice) or rose matta rice.Try this you will surely love it. Ingredients Basmathi Rice- 2 hand full ( or rose matta rice) Milk- 5 cup Sugar- 1/2 cup Cardamon crushed-4-5 Cashew nut- 8-10 Wash and soak rice for one hour. In a heavy bottom pan pour milk and bring it to a bo...
47 comments
Read more

Malabar Chicken Curry

Malabar Chicken Curry Today's chicken curry is a Malabari delicacy. It is always a crowd-pleaser, and besides, there is nothing like an easy to make, heartwarming curry, relished with steamed rice. The chicken curry is creamy and delicious with coconut milk and smoothly ground masala paste as its base. It is a lusciously creamy chicken curry with a tropical flair. For exotic eating, experience, try pairing this curry with neypathal, pathiri, or ghee rice. Sounds exciting, huh? Then check the recipe, it is super simple to make. This chicken curry is one of our family favorites. Spicy chicken gravy is one curry that I never get bored eating. But once in a while, love to try variations. This recipe is from the worn-out pages of an old cookbook. I obviously cannot comment about the authenticity of this recipe. The word authentic is confusing.  But I guarantee it tastes everything you want from an exotic curry- spicy, tangy, delicious, and rich with the fragrance of coconut mi...
36 comments
Read more