Spicy Fish Fry, Masala Fish Fry Country Style, Meen varuval

Fish-fry-Spicy-Seer-fish-Masala-Fry-Tamil

I love seafood. We never cooked seafood at home when I was young as both my parents are vegetarians. My parents used to cook chicken for us but never fish. The smell of fish is something they cannot appreciate. I have this fond memory of my dad getting us fried fish on his way back from work. He is a civil engineer and he had a job that involved a lot of travelling. My dad was involved in a huge project in the 90’s for his company in a place called Thalavady near Sathyamangalam in Tamilnadu. He used to go there at-least twice a week. On his way back, he would stop at Bavani (famous for Bavanisagar dam). He would get us fried fish from Bavani. He used to tell that the fish was so freshly caught, I knew you guys would love it. So for almost 5-6 years till the project was over, we had fried fish dinners at-least once a week. The fish was fried along with curry leaves and came as a double wrapped parcel. Once with the banana leaf and then with a news paper. It was loosely tied with a white twine. It smelled oh so good! My dad has taken me and my brother many times to Thalavady during our holidays for wild animal sighting. He would be busy with his meetings and me and my brother would be with the care taker of the land Mr.Channappa. Channappa Uncle would take us into the forest to pick goose berries. He would scare us not to leave him and stay close to the jeep as he knew that the area was frequented by Sandalwood Bandit Veerappan at that time. We were really excited and super scared at the same time. Every trip was so thrilling. Wonderful days. This recipe has been inspired from Thalavady days!

Bavani-fish-fry

I have tried and re-tried many recipes before arriving at this one. The fried fish from Bavani always had a battered coating. So I used egg for binding the ingredients. That little oil in the marinade helps to emulsify the masala so the masala is smooth. I doubt if the original recipe used corn flour but I have used very little in this recipe for binding the Masala well and to coat the fish evenly. Here is what you will need. Scroll down to the bottom of the page for detailed measurements.

Fish-fry-Spicy-Seer-fish-Masala-Fry-Tamil-masala-ingredients

Grind all the Masala ingredients to a fine paste. Don’t add water while grinding. The liquid in the egg and the oil will suffice. Pulse it several times until you get a fine paste. Rub the paste on the fish steak on both sides and let it marinate for 30 minutes. I used seer fish today.

Fish-fry-Spicy-Seer-fish-Masala-Fry-Tamil-marinate

Heat sunflower oil in a pan until really hot. Add in the fish steaks and just place a sprig of curry leaf on each of the steak. After 1.5 to 2 minutes, turn the fish to the other side. Turn with the curry leaf along. It might very slightly splutter. Be cautious. Cook the other side for 1.5 to 2 minutes and remove from oil. Drain on paper towel.

Fish-fry-Spicy-Seer-fish-Masala-Fry-Tamil-fry

Serve hot. I like to squeeze a little lime juice on the fried fish just before serving. Yummy Spicy Fish fry just for ya!

Fish-fry-Spicy-Seer-fish-Masala-Fry

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Fish-fry-Spicy-Seer-fish-Masala-Fry

Spicy Fish Fry – Masala Fish Fry Tamilnadu Village Style

Spicy Fish Fry – Masala Fish Fry Tamilnadu Village Style. The masala coats the fish perfectly in this recipe. A very easy recipe perfect for beginners.

  • Total Time: 1 hour
  • Yield: 12 pieces 1x

Ingredients

Scale

Masala Ingredients For Marinade

  • 1 tablespoon Coconut Oil
  • 1 Egg
  • 2 heaping teaspoon Red Chilli Powder (use more if you want really spicy)
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Black Pepper Powder
  • 1 tablespoon Corn Flour
  • 2 iinch piece Ginger
  • 5 Garlic Cloves
  • 1 teaspoon Salt
  • 1 sprig Curry Leaves

Other Ingredients

  • 500 grams fish steaks
  • 1/2 cup Sunflower Oil / Vegetable Oil
  • 10 sprigs curry leaves for deep frying
  • 5 Lime / Lemon wedges for serving

Instructions

  1. Grind all the Masala ingredients to a fine paste. Don’t add water while grinding. Pulse it several times until you get a fine paste. Rub the paste on the fish steak on both sides and let it marinate for 30 minutes. I used seer fish today.
  2. Heat sunflower oil in a pan until really hot. Add in the fish steaks and just place a sprig of curry leaf on each one of them. After 1.5 to 2 minutes, turn the other side. Turn the curry leaf along. It might very slightly splutter. Be cautious. Cook the other side for 1.5 to 2 minutes and remove from oil. Drain on paper towel.
  3. Serve hot. Squeeze a little lime juice on the fried fish just before serving.

Notes

#Don’t let the fish to marinate for more than 30 minutes. I have noticed that the texture of the fish becoming hard if marinated for too long.
#You can omit the curry leaves if you do not like them.
#Always cook fish in really hot oil. That’s the trick to getting crisp and juicy fish.
#Fish cooks faster than you think. So eyes on the hot pan. If you cook fish for too long, it might become really dry.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Category: Appetizer
  • Cuisine: Tamilnadu

country-fish

43 thoughts on “Spicy Fish Fry, Masala Fish Fry Country Style, Meen varuval”

  1. Tried Vangaram fish fry recipe and this one.. Both came out so great.. This recipe the masala coated the fish even better. Thanks a lot for the easy and awesome recipes.. ☺️






  2. Hello Suguna, i am Kushal from Bangalore, i tried this recipe today, but replaced coconut oil with sunflower oil (cooking oil) The recipe came out very well, and i must say this is the best recipe than buying a readymade fish masala from the shops, Yummilicious i must say Thank you






  3. Thank you very much for the recipe. The fish fry was so good. My husband liked it a lot. The plate was empty in no time.






  4. Hi Suguna,
    I was perusing your other fried fish recipes and saw the foreword on this recipe Thalavady My father was the Inspector of Police there in the early 1950s- From there we went to Kotagiri andafter that lived on our coffee plantation in Aracode – Growing up we also used to catch fish on the Bhavani sagar dam and often camped on the exact opposite side of where your father got his fish- We lived and fished and hunted those jungles for many years before coming to Australia in 69- I thought I should mention this as as I have not met anyone else in 50 years who knows
    Thalavady , Sathymangalam ,and Bhavani sagar all at the same time- Our plantation was at the foot of Rangaswamy Peak- We have much in common-

  5. Yesterday tried ur Fish Fry recipe, rumba rumba tasty-ya irandadu… this recipe is awesome Nd very easy too…. my 3yr old liked it so much, in dnr he filled his belly only with this fish fry.. even my husband liked it a lot…. being in US, this recipe reminded me the South Indian taste….
    thanks kannamma for this yummy recipe…






  6. Tasted Yummm!!!
    Staying away from home in Canada, cooked fish for the first time with this recipe.
    Tasted like home.
    Never knew cooking was this simple and easy.
    Thank you 🙂






  7. I don’t understand why cook time is 20 mins. When we have to cook 1.5 to 2 m for one side and another 1.5 to 2m for second side. Total 4mins only. 16m is for make oil hot?

  8. I tried without eggs as i m allergic to eggs. I covered d marinated fish in simple rice flour n little sooji. It turned out super.

  9. Hi…sis Tried it first time while griding the masala became watery due to egg yolk what to do…

  10. Hi dear
    I wanted to bring to your notice that salt has been mentioned twice.
    I love this recipe and keep trying it often.

  11. Thank you Suguna for such a wonderful recipe. My family loved it so much that they are asking me to repeat this recipe again in a day’s time.

    Keep up the good work friend!!






  12. Waw awesome and easy to cook so !
    Please share some more fish and veg non veg recipes

    Thank you

  13. Gave t recipe a try.. pha.. ennama parattu.. and i loved it too.. husband kept looking at my plate for more.. this is my first try on fish fry.. Hit aagum nu kandippa nenaikkala.. thanks to the right measurements mentioned for each ingredient..and it would have been very easy for u to have just said ” fry on both sides” ..but ur specification on hot oil, and not more than 2mins on each side saved the dish for me.. keep doing the same for the sake of newbies like us.. thank u for this lovely dish!!






  14. This recipe came out really well 🙂 My husband like it a lot. Thanks for the recipe 🙂
    Keep up your good work!!






  15. Hi Kannama,

    I have tried this recipe this weekend and turns out good. But I get a bit of corn flour smell. Whether it is because of egg or more amount of corn flour.. All of ur recipe is explained well and learnt to cook non veg from ur site…Thanks in advance.






  16. Hi Kanamma. What kind of American fish would work for this? Does it need to not be flaky? Can we use American salmon?

    Thanks!

    1. Hi Michelle, Any firm fish will work just fine. I used to fry with Cod and Mahi-Mahi and pollock when we used to live in the US.
      You can try Salmon. I have fried salmon and it just works fine.

  17. Dear sugu sis., vanakkam.
    Your write up s so so good to read…..
    Recent posts are non-veg. Mmm..all my best friends are pukka non-veg. One of my friends makes lovely fish fry and insists me to include non-veg in my son s diet because of the bioavailability of nutrients. So the couple would reserve some for him and my husband as I am a vegetarian. I have seen them preparing with utmost care….I call it satvic food watching them prepare step by step. I get home made non veg dishes like a piece of cake. Its indeed a bliss. So…..I started RELISHING the left over of it with no heart to waste . And now they make fish fry for me too…..their marinate tastes great.but they dont add egg to it….they make fun of me calling converted non vegetarian… May be I will make KC non veg dishes one day……
    Keep going…lot of my friends follow KC…may be they are too busy or too lazy for a feed back.my hearty wishes.






    1. Thank you so much Andal. You are so generous. I should say keep that friend who feeds you food close your heart. You are blessed to have them in your life. Happy Cooking!

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