Authentic Fish Fry Recipe – Kerala Style Coconut Masala

Last Updated on 6 months ago by Neha Deshmukh

Authentic Fish Fry Recipe – Kerala Style Coconut Masala

Hey everyone! If you’re anything like me, a perfectly crispy, flavourful fish fry is pure comfort food. And this Kerala-style fish fry? It’s extra special. I first made this when I was trying to recreate the flavours of my grandmother’s kitchen, and honestly, it’s been a family favourite ever since. The coconut masala is what really sets it apart – it’s fragrant, slightly sweet, and gives the fish the most incredible texture. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any fish fry. It’s a little slice of Kerala on your plate! It’s relatively quick to make, perfect for a weeknight dinner, and the flavours are just…wow. The marinade really penetrates the fish, making it incredibly tender and juicy inside, while the frying process creates a beautifully crisp exterior. Plus, the aroma while it’s cooking is absolutely divine. You’ll be hooked after the first bite, I promise!

Ingredients

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

• 10 Fish pieces
• 1 Onion
• 1 tbsp Ginger-Garlic paste
• 1 tbsp Dry Coconut powder
• 0.5 tbsp Garam Masala Powder
• 0.5 tbsp Coriander powder
• 1 tbsp Red chili powder
• 0.5 tbsp Turmeric powder
• Salt to taste
• 2 tbsp Oil for marination
• Oil as needed for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Dry Coconut Powder: Don’t skip this! It adds a unique sweetness and helps create that gorgeous crispy coating. You can find it at most Indian grocery stores.
• Fish Choices: Traditionally, Kerala fish fry is made with fish like Seer Fish (King Mackerel), King Fish (Spanish Mackerel), or Pomfret. But feel free to use any firm white fish you like – Snapper or Tilapia work well too.
• Cast Iron is Key: Seriously, if you have a cast iron pan, use it! It distributes heat evenly and gets screaming hot, which is essential for achieving that perfect crispiness. If you don’t have one, a heavy-bottomed frying pan will do, but cast iron is best.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, clean your fish pieces. Give them a good scrub with rock salt to remove any sliminess, then rinse thoroughly and pat them completely dry. This is important for getting a crispy fry.
2. Now, let’s make the magic masala! Grind the onion with red chili powder, turmeric, ginger-garlic paste, dry coconut powder, garam masala, and coriander powder into a fine paste. A little water can help if needed, but you want a thick paste.
3. In a bowl, mix the masala paste with the 2 tablespoons of oil. Coat each fish piece evenly with this mixture, making sure every nook and cranny is covered. Marinate for at least 10-15 minutes. Longer is even better – the flavours will really develop!
4. Heat oil in your cast iron pan (or heavy-bottomed pan) over medium heat. You want enough oil for shallow frying.
5. Carefully add 2-3 fish pieces at a time to the hot oil. Don’t overcrowd the pan! Fry for 2-3 minutes per side, until golden brown.
6. Now, lower the heat to low, cover the pan, and cook for another 4-5 minutes. This ensures the fish cooks through and becomes beautifully crispy.
7. Remove the fish pieces and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t skip the drying step! Patting the fish dry is crucial for a crispy result.
• Marination is your friend. The longer you marinate, the more flavourful the fish will be.
• Oil Temperature: Maintaining the right oil temperature is key. Too low, and the fish will be soggy. Too high, and it will burn.
• Don’t Overcrowd: Frying in batches ensures even cooking and maximum crispiness.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of red chili powder to your liking. For mild, use ½ tsp. For medium, 1 tbsp (as in the recipe). For hot, go up to 1.5-2 tbsp! My brother loves it really spicy.
• Fish Type: As mentioned before, Seer Fish, King Fish, and Pomfret are traditional choices. But feel free to experiment!
• Vegan Adaptation: Believe it or not, you can make a vegan version using plant-based fish alternatives! Marinate and fry as directed.
• Festival Adaptations: This fish fry is often made during Onam and Vishnu festivals in Kerala. Some families add a pinch of fennel seeds to the masala for a festive touch.

Serving Suggestions

Serve this Kerala Fish Fry warm with a side of sliced onions and a generous squeeze of lemon juice. It’s also fantastic with rice, roti, or even a simple salad. A side of Kerala-style coconut chutney would be the perfect accompaniment!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

1. What type of fish is best for this Kerala Fish Fry?

Traditionally, Seer Fish (King Mackerel), King Fish (Spanish Mackerel), or Pomfret are used. But any firm white fish will work well!

2. Can I use fresh coconut instead of dry coconut powder? If so, how much?

You can! Use about ¼ cup of grated fresh coconut. Make sure it’s finely grated.

3. How do I know when the oil is hot enough for frying the fish?

A good test is to drop a tiny piece of the masala into the oil. If it sizzles immediately and floats to the surface, the oil is ready.

4. What is the significance of using a cast iron pan for this recipe?

Cast iron distributes heat evenly and retains it well, resulting in a perfectly crispy fish fry.

5. Can this fish fry be made in an air fryer? If so, what adjustments should I make?

Yes! Preheat your air fryer to 200°C (390°F). Lightly spray the fish pieces with oil and air fry for 8-10 minutes, flipping halfway through. It won’t be quite as crispy as pan-fried, but it’s a healthier option.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!