Vanjaram fish fry is a must-try for seafood fans, delivering a tasty and aromatic experience that nails the restaurant vibe. Once you try it, you’ll keep coming back to this recipe. With its crispy outside and tender inside, this dish perfectly blends spices, making it a real treat for the taste buds.
Serving Suggestions
You may choose to combine this vanjaram fish fry with the Authentic Coconut Fish Curry from my blog for a truly delightful meal. The creamy, aromatic curry complements the crispy fish perfectly, creating a harmonious blend of flavours. For vegetable side dishes, consider trying the Cabbage Masala and the Bhindi Fry; both dishes pair exceptionally well with the mackerel fish fry, adding a vibrant mix of textures and tastes to your dining experience.
Pro Tips for Vanjaram Fish Fry
To perfect cooking the vanjaram fish fry, my advice is to keep the flame as low as possible. This masala base has a tendency to burn quickly if the flame is not kept minimal. Also, flipping the fish too often will only cause the masala to fall apart, making it almost impossible to achieve that crispy outer base. So, remember to keep a close eye on the cooking process, avoid frequent flipping, and maintain a low flame—these are the three main points to take note of for the best results.
Frying in Coconut Oil
Try frying this Vanjaram Fish Fry in coconut oil—it really boosts the flavor and aroma! It adds a delightful twist to your dish. Plus, coconut oil is a healthier choice compared to regular cooking oils, so diet-conscious folks can enjoy this fried fish without guilt. Its unique composition might even help with weight management. It’s a smart pick for keeping a balanced diet. The natural sweetness of coconut oil goes perfectly with mackerel’s rich taste.
This Vanjaram Fish Fry recipe is sure to impress with its rich and savory taste. Enjoy it as a main course or as a delightful side dish. Happy cooking!
Vanjaram Fish Fry
Description
This Mackerel with Spicy Masala recipe features fresh fish marinated in a flavorful blend of spices and herbs. The mackerel is coated in a masala paste made from shallots, dried red chillies, turmeric, fennel seeds, coconut, and tamarind, giving it a rich and aromatic profile. Once marinated, the fish is gently fried to achieve a crispy texture while retaining its moistness. Garnished with fresh coriander and served with onion and lemon, this dish is a delightful addition to any meal, perfect for those who enjoy bold and spicy flavours.
Ingredients for the Mackerel Fish Fry
For the Masala Paste:
Other Ingredients:
Instructions on how to make the Mackerel Fish Fry
Instructions on how to make the Mackerel Fish Fry
Instructions on how to make the Mackerel Fish Fry recipe with step-by-step photos
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Prepare the Ingredients
The dried red chillies are soaked in hot water for at least 20 mins.
In a bowl, the tamarind is soaked in hot water for at least 15 mins. The excess water is drained from the tamarind, and the tamarind pulp is mixed, ensuring any hard parts, seeds, or roots are removed. It is then set aside.
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Make the Masala Paste
In a mixer jar, the shallots, dried red chillies, turmeric powder, fennel seeds, grated coconut, and ginger garlic paste are ground coarsely.
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The salt and a little water are added and the mixture is ground smoothly.
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The tamarind pulp is then added to the mixture and ground for a few more seconds until well combined.
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Marinate the Mackerel
In a bowl, the mackerel is added and coated well with the masala paste.
It is set aside and left to marinate for 30 mins.
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Fry the Mackerel
In a pan, oil is added, and the mackerel fish slices are slowly dropped in one by one.
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They are fried on a low flame for 5 mins, and a few curry leaves are added on top of the fish slices.
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The fish is turned and fried on a low flame for another 5 mins before being removed from the flame.
The fish is garnished with chopped coriander leaves and served with slices of onion and a lemon wedge.
