Vanjaram Meen Varuval is a dish from Kerala cuisine. It is made of fish that is cooked in a thick, spicy paste of ground coconut, red chillies and other spices.
The dish has an interesting history. The name Vanjaram means “fish curry” in Malayalam and the dish was originally prepared by fishermen who would cook it on their boats using fresh fish they caught that day. This dish was traditionally eaten with rice or idlis (steamed rice cakes).
Vanjaram Meen Varuval (Seer Fish Fry) Recipe
Ingredients for Vanjaram Meen Varuval (Seer Fish Fry)
- 500 g Seer Fish (Vanjaram Meen) cleaned, washed
- 10 Dry Red Chillies
- 1 tsp Saunf
- 4 tsp Coconut grated
- 4 Sambar Onions peeled
- as per taste Salt
- 1 tsp Turmeric Powder
- a small ball Tamarind
- a bunch Coriander Leaves chopped
- 250 ml Oil
How to make Vanjaram Meen Varuval (Seer Fish Fry)
- Combine and grind together the red chillies, saunf, small onions, coconut and tamarind.
- Add salt and mix well.
- Then rub this all over the fish pieces and keep aside for 30 to 40 minutes.
- Heat oil in a deep frying pan.
- Fry the fish on both sides until golden brown.
- Remove and drain excess oil.
- Garnish with coriander leaves.
- Serve hot.