Spicy Vanjaram Fish Fry, Vanjaram Meen Varuval

vanjaram-seer-fish-fry-recipe-tamil-chettinad
True authentic Tamilnadu Chettinad Spicy Vanjaram Fish Fry recipe from a karaikudi kitchen with step by step pictures.

The story behind Vanjaram Fish Fry!
Some years back my friend had gone to her home town on an emergency. We friends decided to take turns to send dinner for her husband. My turn came and my husband suggested that we call him home for dinner as it would be nice to be together after a long day at work. I made fish curry that night. I called him for dinner the next night too. I made egg curry for dinner that night. He burst into uncontrollable laughter seeing the egg curry. The reason….we died laughing. Here is what he told. Usually in India, you treat your guests with a feast at every meal. Fish is a little pricey in India. So if you serve fish, you are saying your guests that you love to have them home. When the hosts are tired feeding the guests, the fish menu becomes mutton. After some more time it becomes chicken. After sometime it finally comes down to egg. When the guests get eggs as a main course for a meal, it’s a cue that they have been there a long time and it’s time for them to leave. So when we heard this story we all had a hearty laugh. And oh yes… I never made egg curry ever again for him. And coming to today’s post, we are making fish. Here is how to do vanjaram Fish Fry, Tamilnadu style.

Here is the video of the recipe

Clean the fish steaks for Vanjaram Fish Fry and dry them thoroughly on a paper towel. Set aside. Take 10-12 cloves of garlic and grind it to a smooth paste. Add 2-3 tablespoons of water while grinding. Apply the paste on both sides of the fish for making Vanjaram Fish Fry. Set aside for 5 minutes.

vanjaram-seer-fish-fry-recipe-tamil-chettinad-garlic

In the mean time make a dry rub powder for Vanjaram Fish Fry with 2 heaped tablespoon of red chilli powder, 1 teaspoon fine pepper powder, 1 teaspoon salt and 2 heaped tablespoon corn flour.

vanjaram-seer-fish-fry-recipe-tamil-chettinad-powder

Take the garlic marinated fish and dust it in the dry rub powder to evenly coat. Let the dusted fish rest for 20 minutes at room temperature for making Vanjaram Fish Fry.

vanjaram-seer-fish-fry-recipe-tamil-chettinad-rest

Heat oil in a pan for Vanjaram Fish Fry until very hot. The marinade for Vanjaram Fish Fry will not leave the fish if fried in hot oil. That’s the trick. Shallow fry the fish for 1.5 – Β 2 minutes on each side in really hot oil.

vanjaram-seer-fish-fry-recipe-tamil-chettinad-cook

Drain the fried fish on a paper towel and serve the Vanjaram Fish Fry hot.

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Here is a printable Vanjaram Fish Fry recipe.

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vanjaram-seer-fish-fry-recipe

Spicy Vanjaram Fish Fry

True authentic Tamilnadu Chettinad Spicy Vanjaram Fish Fry recipe from a karaikudi kitchen with step by step pictures.

  • Total Time: 45 mins
  • Yield: 4 1x

Ingredients

Scale
  • 500 grams Seer Fish (Vanjaram Fish) cut into steaks
  • Garlic Paste (made with 10-12 cloves of garlic and 2 tablespoons water)
  • 2 heaped tablespoon red chilli powder
  • 1 teaspoon fine pepper powder
  • 1 teaspoon salt
  • 2 heaped tablespoon corn starch
  • Oil for shallow frying

Instructions

  1. Clean the fish steaks and dry them thoroughly on a paper towel. Set aside. Take 10-12 cloves garlic and grind it to a smooth paste. Add 2-3 tablespoons of water while grinding. Apply the paste on both sides of the fish. Set aside for 5 minutes.
  2. In the mean time make a dry rub powder with 2 heaped tablespoon red chilli powder, 1 teaspoon fine pepper powder, 1 teaspoon salt and 2 heaped tablespoon corn flour.
  3. Take the garlic marinated fish and dust it in the dry rub powder to evenly coat. Let the dusted fish rest for 20 minutes at room temperature.
  4. Heat oil in a pan until very hot. The marinade will not leave the fish if fried in hot oil. That’s the trick. Shallow fry the fish for 1.5 – 2 minutes on each side in hot oil.
  5. Drain the fried fish on a paper towel and serve hot.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Starters
  • Cuisine: South India

vanjaram-fry-calories

46 thoughts on “Spicy Vanjaram Fish Fry, Vanjaram Meen Varuval”

  1. I tried it and it same out too good, yummy. Thank you so much for sharing the recipe. πŸ‘ŒπŸ‘Œ






      1. Hi Suguna
        Your blog is the best find during this lock down for me. First found your “udachu oothuna muttai kulambu” from Twitter..from then onwards no looking back mode only.. for any recipe, i come directly to “kannama cooks” and never flawed any recipe while cooking..bcos ur instructions are crystal clear and easy to understand & follow.. my cooking has improved to a greater extent and am grateful for that.. This was one of the best fish fry i ever made both in taste & texture..and ofcourse the udachu oothuna muttai kulambu was the bestest.. U r awesome.. thank you!!






  2. Wonderful taste! The black pepper really adds a nice kick to the marinade! Thank you for such great recipes 😊






  3. Haven’t tried pepper n chilli heaped with corn flour, shall try. I normally marinate with ginger garlic paste, jeera powder n home ground curry powder with lime juice plus a little gingerly oil.

    1. Hello Suguna,

      When I read the recipe, was in doubt how will it taste with so little ingredients. But still gave a try. Came out really good.. quick and easy to do. Kids and husband loved it. Since I am a vegetarian, I tried the same with eggplant, yummy. Thank you so much for sharing such a east and wonderful recipe.

  4. Hi ma’am,

    I tried this recipe 2 days back and it came out very well. I love all your recipes. Thanks for sharing it with us. You have many biryani recipes. Buy I’m eager to know about the Muslim biriyani they do in marriages and other functions in Chennai. Their taste would be extraordinary. If you know the method, please share it with us. Thanks πŸ™‚






  5. Why lemon or curd is not shown to add for a little sour taste.
    I tried your recipe , yes it was very nice and tasty.
    Thanks God bless.






  6. Tried this simple recipe today. It came out so good ! Thank you..never had such a perfect fish fry in last 17yrs of my married life ! To top it, it’s the most simple of the ones I have tried.

    Sapna !

  7. Super kannama… today I tried and came out well exactly….as shown in your picture..my mom itself appreciated.. thanks






  8. Hi kannamma, my father in law n my hus’s friend came to home suddenly n i made this fry n nellore chapla gravy both r spicy tasty n yummy ..al were enquired hw u made this..im flying.. thank u so much






  9. Hi Suguna,

    I’m planning to try this over the weekend. I live in the US, so it’s hard to get fresh fish (especially vanjaram) here.

    Can you tell me how to differentiate fresh vs old fish? I remember something around checking the gills.
    Other than that, I really don’t know how to make out which ones are good and fresh.

    Thank you,
    Ranjani

  10. Very great post. I simply stumbled upon your weblog and wanted
    to mention that I’ve really loved surfing around your weblog posts.
    In any case I will be subscribing to your feed and I hope you write once more very soon!

  11. Supriya Balakumar

    First time I’m leaving a comment..haven’t done this in any website..your awesome..I’m speechless seeing ur recipes ..oh my god..ur the best..keep it up..I’ve become a fan of urs ?

  12. I sincerely tried and followed the method of your Chettinad vajram fish curry. It came out too good, yummy. My relatives who happened to taste the curry had no words to appreciate.Thanks a lot Suguna; I have now become your fan. Regards. Vvijayan, Noida






  13. Hi,
    loved it the way recipe filled with rydum of illayaraja music an everlasting taste,
    Awesome…!

  14. Sathya Ramesh

    Hi
    I tried this recipe by last Sunday and its came out superb..!
    Thanks so much for the wonderful recipe.






  15. Lovely Fish Recipe! Sounds so much like my mums recipe.
    We don’t get Vanjaram here, I’m trying it with a fish called Travelly. Am sure it would come one well.
    Thanks for the recipe Kannamma. πŸ™‚






  16. Dear Madam,

    I stay in Bangalore and i am tamilian.

    Yesterday i tried your fish fry, it came out very well without sticking the Tava, infact after frying the fish it is very difficult to clean the tava and there will be more smoke but yesterday it was like as if we were frying a raw bannana it was so easy to do. – Thank you. (http://kannammacooks.com/spicy-vanjaram-fish-fry/)

    Next i tried your Madras Chicken Curry – Kari Kuzhambu, but again i tried in mutton only.
    Followed same steps, surprisingly it came out so well……. touch wood my husband liked very much the 1st time and seriously he appreciate me then i called my mom and informed. – I really want to thank you very much.

    Kindly post Mutton recipes in your site. When you come to Bangalore i really want to see you.

    Thanks






  17. Hi
    Had a great 2 yrs of m’ble moments in chennai.

    I just love non veg cooking style of south india
    Had tried same fish fry in thalapakatti in chrompet.

    Great recepie…helped me a lot recall the taste of south india

    thanks for sharing

    1. Thank you so much Umesh. Food is all but memories. Isnt it? I am really glad you were able to recall those moments! It means a lot for me to have you say that.

  18. Hello KC,
    Thank you for sharing this SPICY VANJARAM FISH FRY, We will try it out during our breakfast time (Food that we have to begin a Ramadhan fast). I will ask my Honey to make this tomorrow…

    Looks very colorful the SPICY VANJARAM FISH FRY and will let you know the outcome…

    Good Luck KC……

    Sathak






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