May 30, 2015

Vanjaram Meen Varuval

When I am in Chennai, our afternoon meal is never complete without vanjaram (Indo-Pacific King Mackerel)  fish fry. Vanjaram is one of the most frequently used fish varieties in Chennai and quiet expensive too (center cuts are most expensive part of this fish). Most often it is pan fried or shallow fried which is considered as a tablefare and a delicacy in Southern India. 

I call Vanjaram Meen Varuval as the "king of fish recipes". 

Firstly, the fish has to be a steak cut into thin slices. The marinade is made with few ingredients and the fish has to be marinated for atleast 30min to an hours.


500 gms Vanjaram Fish, steak cut into thin slices
1 tsp Ginger-garlic paste
1 tsp Pepper powder
2 tsp Red Chili Powder
1/2 tsp Turmeric powder
1/4 cup Tamarind pulp
2 tsp Oil

For coating-
1/2 cup Rice flour
1/4 cup Fine semolina (soji)
1/4 tsp Turmeric powder
1/4 tsp Pepper powder
1/2 tsp Red Chili powder
Water for batter

Oil for frying


  • Prepare marinade with ginger-garlic paste, pepper powder, red chili powder, turmeric powder, tamarind pulp, salt and oil. Mix all these ingredients into a smooth paste
  • Not apply a thin paste of marinade on both the sides of fish
  • Refrigerate for 30 min to 1 hour
  • Now make a thick batter of rice flour, fine semolina, turmeric powder, pepper powder, red chili powder and salt. Add little water just enough to make a thick batter
  • Heat oil for deep frying
  • Gently drop each fish in oil. Fry on medium high on both the sides until the red color deepens 
  • Drain excess oil using an absorbent paper
  • Serve with freshly cut onions and cucumber

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