Meen Varuval

Instructions

1. 1

   Prepare and Marinate the Fish (Time: 15 mins prep + 30 mins marination)

   • Rinse the fish steaks under cold water and pat them completely dry with paper towels. This is crucial for a crispy finish.
   • Using a sharp knife, make 2-3 shallow diagonal slits on both sides of each steak. This helps the marinade penetrate deeper.
   • In a mixing bowl, combine the Kashmiri red chilli powder, turmeric powder, coriander powder, black pepper powder, ginger garlic paste, rice flour, lemon juice, and salt.
   • Add 1-2 tablespoons of water, a little at a time, to form a thick, smooth paste that can easily coat the fish without being runny.
   • Generously rub this masala paste all over the fish steaks, ensuring it gets into the slits.
   • Let the fish marinate for a minimum of 30 minutes at room temperature. For best results, marinate for 1-2 hours in the refrigerator.
2. 2

   Shallow Fry the Fish (Time: 10-12 mins)

   • 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 if the oil is ready, drop a tiny bit of marinade into it; it should sizzle immediately.
   • Gently place the marinated fish steaks in the pan in a single layer. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for 4-5 minutes on the first side, undisturbed, until the bottom is golden brown and crisp.
   • Carefully flip the steaks using a spatula. Fry for another 4-5 minutes on the other side until cooked through and equally crisp.
   • In the last minute of frying, add the sprig of curry leaves to the hot oil around the fish. They will splutter and become fragrant and crisp.
3. 3

   Drain and Serve (Time: 2-3 mins)

   • Once cooked, remove the fish from the pan and place it on a wire rack to drain any excess oil. This helps maintain the crispy texture.
   • Garnish with the fried curry leaves from the pan.
   • Serve immediately with fresh onion slices and lemon wedges on the side.