King Fish Fry Recipe – Authentic Kerala Style with Kashmiri Chilli

Last Updated on 2 months by Neha Deshmukh

King Fish Fry Recipe – Authentic Kerala Style with Kashmiri Chilli

Hey everyone! If you’ve ever dreamt of bringing the vibrant flavors of Kerala cuisine into your kitchen, you’re in for a treat. This King Fish Fry (മീൻ ഫ്രൈ – meen fry in Malayalam!) is a family favorite, and I’m so excited to share my version with you. 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 trust me, the effort is so worth it! It’s crispy, spicy, tangy, and utterly addictive.

Why You’ll Love This Recipe

This isn’t just any fish fry. It’s a little slice of Kerala sunshine on a plate! The combination of aromatic spices, the slight tang of vinegar, and the beautiful color from Kashmiri chilli powder makes it truly special. Plus, it’s surprisingly easy to make – perfect for a weeknight dinner or a festive occasion. You’ll love how quickly it comes together, and the incredible flavor it delivers.

Ingredients

Here’s what you’ll need to create this Kerala magic:

• 250 gm cubed King fish (seer fish/neymeen)
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp salt
• ½ cup oil (coconut oil is traditional, but any neutral oil works)
• ½ tsp black mustard seeds
• ½ tsp fenugreek seeds
• 2-3 tsp freshly ground ginger garlic paste
• 2-3 green chillies, slit
• 4-5 garlic cloves, sliced
• A few curry leaves
• 2.5 tbsp Kashmiri chilli powder
• 3 tbsp white vinegar

Ingredient Notes

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

• King Fish: Also known as seer fish or neymeen, King Fish has a firm texture that holds up beautifully to frying. It’s not overly oily, making it perfect for this recipe. You can find it fresh or frozen at most Asian grocery stores.
• Kashmiri Chilli Powder: This is the secret to that gorgeous red color and mild heat. It originates from the Kashmir region of India and is known for its vibrant hue and relatively low spice level. Don’t substitute with regular chilli powder if you want that authentic look!
• Mustard & Fenugreek Seeds: These tiny seeds pack a huge flavor punch. Mustard seeds add a lovely nutty aroma, while fenugreek seeds bring a slightly bitter, maple-like note. Tempering them in oil releases their flavors beautifully.
• Regional Variations: Spice levels in Kerala cuisine can vary quite a bit! Some families like it super spicy, while others prefer a milder flavor. Feel free to adjust the amount of green chillies and red chilli powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the fish. In a bowl, combine the King Fish cubes with turmeric powder, red chilli powder, and salt. Give it a good mix and let it sit for about 10 minutes. This helps the flavors penetrate the fish.
2. Heat the oil in a shallow frying pan over medium heat. Once hot, carefully add the marinated fish and shallow fry until it’s lightly crispy and golden brown. Don’t overcrowd the pan – work in batches if needed. Drain the fried fish on paper towels and set aside.
3. Now, for the magic! In the same oil (leaving about 2 tablespoons), add the mustard seeds and fenugreek seeds. Wait for them to splutter and become fragrant – this usually takes about 30 seconds.
4. Add the ginger-garlic paste, green chillies, sliced garlic, and curry leaves. Sauté until the garlic turns golden brown and everything smells amazing.
5. Time for the colour! Add the Kashmiri chilli powder and mix well. Be careful not to burn it.
6. Gently add the fried fish pieces to the pan and coat them evenly with the spice mixture.
7. Pour in the vinegar and adjust the salt to taste. Simmer for 2-3 minutes, allowing the flavors to meld together beautifully.
8. Finally, let the fish fry cool completely before transferring it to airtight jars. This helps it stay crispy!

Expert Tips

• Don’t skip the marination step – it really makes a difference in the flavor.
• Using good quality oil is important for that perfect crispy texture.
• Be careful when tempering the mustard seeds – they can pop!
• Cooling the fish completely before storing is key to maintaining its crispiness.

Variations

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

• Vegan Adaptation: Use plant-based fish alternatives like banana blossom or tofu. Marinate and fry them just like the King Fish.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: For a milder fry, reduce the amount of green chillies and red chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped bird’s eye chilli for extra heat!
• Festival Adaptations: This fish fry is often made during Onam and Vishnu festivals in Kerala. It’s a delicious addition to the sadya (festive meal).

Serving Suggestions

This King Fish Fry is fantastic on its own as a snack or appetizer. It also pairs beautifully with steamed rice, sambar, and a side of rasam. A squeeze of lemon juice just before serving adds a lovely brightness.

Storage Instructions

Store the cooled fish fry in airtight jars in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to a month. Just be aware that the texture might change slightly after freezing.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying King Fish? Coconut oil is traditional and adds a lovely flavor, but any neutral oil like vegetable or canola oil will work.
• Can I use a different type of fish for this recipe? Absolutely! You can use other firm white fish like pomfret, snapper, or cod.
• How do I adjust the spice level of this Kerala fish fry? Reduce or increase the amount of green chillies and red chilli powder to suit your taste.
• What is the purpose of using vinegar in this recipe? The vinegar adds a lovely tanginess and helps to balance the flavors. It also helps to keep the fish moist.
• How long does this fish fry stay fresh in the refrigerator? It will stay fresh for up to 2 weeks if stored in an airtight container.

Enjoy making this delicious King Fish Fry! I hope it brings a little bit of Kerala’s warmth and flavor to your home. Let me know how it turns out in the comments below!