Crispy, spicy fish fillets marinated in a classic Kerala masala of red chili, turmeric, and black pepper, then shallow-fried in coconut oil. A beloved dish from South India, perfect with rice and sambar.
Prep15 min
Cook15 min
Servings4
Serving size: 1 fillet
256cal
32gprotein
7gcarbs
12g
Ingredients
600 g King Fish (Cut into 4 thick steaks or fillets)
2 tbsp Kashmiri Red Chilli Powder (For color and mild heat)
0.5 tsp Turmeric Powder
1 tsp Black Pepper Powder (Freshly ground for best flavor)
A staple in Kerala, this nutritious red parboiled rice has a unique earthy flavor and firm texture. Perfectly cooked, it's the ideal accompaniment to South Indian curries like sambar and avial.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
A vibrant and refreshing Kerala-style yogurt curry made with sweet beetroots and a freshly ground coconut paste. This beautiful pink pachadi is a staple in Sadya feasts and adds a lovely contrast of flavors.
About Kerala Fish Fry, Matta Rice, Vegetable Sambar and Beetroot Pachadi
Crispy Meen Varuthathu with tangy Sambar and fiber-rich Matta Rice – a protein-packed, energy-giving meal!
This kerala dish is perfect for lunch. With 769.58 calories and 49.33g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 cup Coconut Oil (For shallow frying)
2 tbsp Water (As needed to make a thick paste)
Instructions
1
Prepare the Marinade
In a medium bowl, combine the Kashmiri red chili powder, turmeric powder, black pepper powder, ginger-garlic paste, rice flour, lemon juice, and salt.
Add water, one tablespoon at a time, and mix until you have a thick, smooth paste that will coat the fish without dripping off.
2
Marinate the Fish
Rinse the fish fillets and pat them completely dry with paper towels. This is crucial for a crispy result.
Make a few shallow diagonal cuts on both sides of the fish fillets. This helps the marinade penetrate deeper.
Generously apply the masala paste over each fish fillet, ensuring it gets into the cuts and covers all surfaces.
Let the fish marinate for a minimum of 30 minutes at room temperature. For best results, cover and refrigerate for 1-2 hours.
3
Shallow Fry the Fish
Heat the coconut oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be hot but not smoking.
To test the oil, drop a curry leaf in; it should sizzle immediately. Add the curry leaves to the hot oil to infuse it with flavor.
Carefully place the marinated fish fillets in the pan in a single layer. Do not overcrowd the pan; fry in batches if necessary.
4
Cook to Perfection
Fry for about 4-6 minutes on the first side, until the bottom is golden brown and crisp. Avoid moving the fish too much.
Gently flip the fillets using a wide spatula and cook for another 4-6 minutes on the other side until cooked through and crispy.
The fish is done when it flakes easily when tested with a fork.
5
Serve
Remove the fried fish from the pan and place on a wire rack to drain any excess oil, which helps maintain crispiness.
Serve hot, garnished with the fried curry leaves, fresh onion rings, and lemon wedges on the side.
4
Serving size: 1 cup
67cal
1gprotein
14gcarbs
1gfat
Ingredients
1.5 cup Matta Rice (Also known as Kerala Red Rice or Rosematta Rice)
4 cup Water (For pressure cooking)
0.5 tsp Salt (Optional, to taste)
Instructions
1
Rinse and Soak the Rice
Place the matta rice in a large bowl. Rinse it under cold running water 4-5 times, rubbing the grains gently between your palms, until the water runs mostly clear.
Add fresh water to the bowl to cover the rice by at least 2 inches. Let it soak for a minimum of 30 minutes, or up to 2 hours for a softer texture.
After soaking, drain the water completely using a colander.
2
Pressure Cook the Rice
Transfer the drained rice to a 3-liter or larger pressure cooker.
Add 4 cups of fresh water and the optional salt. Stir once.
Secure the lid of the pressure cooker and place the weight on the vent. Cook on high heat until you hear the first whistle.
After the first whistle, reduce the heat to low and let it simmer for 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes. Do not attempt to quick-release the pressure.
3
Fluff and Serve
Once the pressure has completely subsided, carefully open the cooker lid.
The rice should be perfectly cooked and absorbed all the water. Gently fluff the grains with a fork or a spatula.
Serve hot with your favorite Kerala curries like Sambar, Avial, or Pulissery.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
Serve hot with steamed rice, idli, dosa, or vada.
Prepare the Tempering (Tadka)
Heat coconut oil in a small tadka pan over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
Add the broken dried red chilies and curry leaves. Sauté for another 20-30 seconds until the chilies darken slightly and the curry leaves turn crisp.
5
Finish and Serve
Pour the hot tempering over the beetroot-yogurt mixture immediately.
Give it a gentle stir to incorporate the flavors.
Let the pachadi rest for at least 15-20 minutes for the flavors to meld. For best results, chill before serving.
Serve as a side dish with rice, as part of a Sadya, or with roti.
