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Kerala Style Fish Fry Recipe
Mary Johnson

Kerala Style Fish Fry Recipe

A spicy Kerala-style fish fry made with chilli, turmeric, black pepper, ginger-garlic, and aromatic spices. The fish is coated in a flavorful masala, marinated, and shallow-fried in coconut oil until crisp on the outside and tender inside. Serve it hot with steamed rice, fish curry, or simple Kerala-style vegetable sides.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3
Course: Main Course
Cuisine: Kerala, South Indian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g fish slices kingfish, pomfret, sardines, or tilapia
  • 2 tablespoons Kashmiri chilli powder
  • 1 teaspoon hot chilli powder adjust as needed
  • 1 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon black pepper powder
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon lemon juice or vinegar
  • 1 teaspoon fennel powder optional
  • Salt to taste
  • 3 –4 tablespoons coconut oil
  • Curry leaves for frying

Equipment

  • Mixing bowl
  • Small spoon or measuring spoons
  • Sharp knife
  • Cutting board
  • Heavy frying pan or cast iron skillet
  • Kitchen towel or paper towel
  • Spatula or tongs
  • Airtight container (for storage)

Method
 

  1. Clean the fish slices and pat them completely dry using a kitchen towel.
  2. Make a few shallow cuts on thicker fish pieces so the marinade can absorb better.
  3. Combine chilli powder, turmeric, coriander powder, black pepper, ginger-garlic paste, lemon juice, fennel powder, and salt to make a thick masala paste.
  4. Coat each fish slice evenly with the marinade on both sides.
  5. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  6. Heat coconut oil in a frying pan over medium heat and add curry leaves.
  7. Place the marinated fish slices in the pan and fry until the coating becomes crisp and the fish is cooked through.
  8. Flip carefully and cook the other side until golden and firm.
  9. Remove from the pan and serve hot with rice or your favorite side dishes.

Notes

  • Patting the fish dry before marinating helps the spice coating stick better.
  • Keep the heat at medium to prevent the chilli-based masala from burning.
  • Coconut oil gives the fish fry a distinctive Kerala-style aroma, but other cooking oils can be used if needed.
  • Adjust chilli powder according to your preferred spice level.
  • Freshly fried fish has the best crisp texture, but leftovers can be stored and reheated gently in a pan.