Kerala Fish Fry Recipe – Authentic King Fish with Spices

Last Updated on 2 months by Neha Deshmukh

Kerala Fish Fry Recipe – Authentic King Fish With Spices

Hey everyone! If you’re craving a taste of Kerala, you have to try this fish fry. It’s seriously one of my all-time favorites – crispy, flavorful, and packed with the amazing spices that Kerala cuisine is known for. I first made this when I was trying to recreate a dish my grandmother used to make, and honestly, it took a few tries to get it just right! But now, it’s a guaranteed hit whenever I serve it.

Why You’ll Love This Recipe

This Kerala Fish Fry isn’t just delicious; it’s surprisingly easy to make. It’s perfect for a weeknight dinner or a special occasion. The marinade is what really makes it sing, infusing the fish with incredible flavor. Plus, the shallow frying method gives you that perfect crispy texture without being overly greasy. You’ll love how quickly it comes together and how satisfying the results are!

Ingredients

Here’s what you’ll need to make this authentic Kerala Fish Fry:

• 4 fish steak pieces (King fish or pomfret)
• 0.5 tsp red chilli powder (about 2 grams)
• 0.5 tsp black pepper powder (about 2 grams)
• 1 tsp minced garlic (about 5 ml)
• 1 tsp grated ginger (about 5 ml)
• 1 tsp vinegar or lime juice (about 5 ml)
• 2 tsp crushed shallots (small onions) (about 10 grams)
• 0.25 tsp turmeric powder (about 1 gram)
• A few curry leaves (about 10-12 leaves)
• Salt to taste
• Coconut oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Fish: Traditionally, Kingfish (seer fish) or Pomfret are used. They both have a firm texture that holds up well to the marinade and frying. I personally love pomfret for its delicate flavor.
• Coconut Oil: Don’t skimp on the coconut oil! It adds a distinct aroma and flavor that’s essential to Kerala cooking. It also has a higher smoke point, which is great for frying.
• Kerala Spices: The combination of red chilli powder, black pepper, and turmeric is classic Kerala. Feel free to adjust the chilli powder to your spice preference.
• Curry Leaves: These little guys are essential. They add a wonderful citrusy aroma and flavor. If you can find fresh curry leaves, definitely use them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thoroughly clean your fish steaks and pat them dry with a colander to remove any excess moisture. This helps the marinade stick better.
2. Now, let’s make the marinade. In a bowl, blend together the red chilli powder, black pepper powder, minced garlic, grated ginger, vinegar or lime juice, crushed shallots, turmeric powder, curry leaves, and salt into a thick paste.
3. Coat each fish piece generously with the marinade, making sure to get it into all the nooks and crannies. Use your fingertips for this – it’s the best way!
4. Cover the marinated fish and refrigerate for at least 30 minutes. Overnight is even better – the longer it marinates, the more flavorful it will be.
5. Heat coconut oil in a pan over medium heat until it’s nearly smoking. Carefully place the marinated fish in the hot oil for shallow frying.
6. Cover the pan and cook for 5-7 minutes, or until the bottom side turns golden brown.
7. Gently flip the fish using a spatula and fry uncovered until the second side is crispy and cooked through. Adjust the cooking time depending on how crispy you like it.
8. Drain the fish on paper towels to remove any excess oil. Serve immediately!

Expert Tips

• Don’t overcrowd the pan! Fry the fish in batches to ensure it cooks evenly and stays crispy.
• Make sure the oil is hot enough before adding the fish. This is key to getting that beautiful golden-brown color.
• A little squeeze of lime juice right before serving brightens up the flavors.

Variations

• Spice Level Adjustments: If you like it extra spicy, add a pinch of cayenne pepper to the marinade. For a milder flavor, reduce the amount of red chilli powder.
• Fish Type Variations: While Kingfish and Pomfret are traditional, you can also use Seer Fish (Neymeen) or even Tilapia. Just adjust the cooking time accordingly.
• Vegan/Gluten-Free Considerations: This recipe is naturally gluten-free! For a vegan version, you could try using firm tofu instead of fish, but the flavor profile will be different.

Serving Suggestions

This Kerala Fish Fry is amazing on its own, but it’s even better with some traditional Kerala sides. I love serving it with:

• Steamed rice (Kerala Matta rice is the best!)
• Sambar
• Rasam
• A simple onion and cucumber salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore some of the crispiness. It won’t be quite as good as fresh, but still delicious!

FAQs

Q: What type of fish is best for Kerala Fish Fry?

A: Kingfish (seer fish) and Pomfret are the most traditional choices. They both have a firm texture and delicate flavor that work beautifully with the spices.

Q: Can I marinate the fish for longer than overnight?

A: Yes, you can! Marinating for up to 24 hours will result in even more flavorful fish. Just make sure to store it in the refrigerator.

Q: What is the best way to get the fish crispy?

A: Make sure the oil is hot enough, don’t overcrowd the pan, and pat the fish dry before marinating. Frying in batches is also key!

Q: Can I bake the fish instead of frying?

A: You can! Preheat your oven to 200°C (390°F) and bake for 15-20 minutes, or until cooked through. It won’t be as crispy as fried fish, but it’s a healthier option.

Q: What are some traditional Kerala side dishes to serve with this fish fry?

A: Steamed rice, sambar, rasam, and a simple onion and cucumber salad are all fantastic choices.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I’m always happy to hear from you.