Karaikal meen varuval (fried fish)
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Thick slices of seer or pomfret marinated in a red masala and pan-fried, a staple of the Karaikal coast.
Region: Karaikal, PuducherryOccasion: Lunch with riceTime: 30 min + marinatingServes: 4Non-vegetarian
Ingredients
- 4 thick slices of seer fish (vanjiram) or pomfret
- 2 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp black pepper powder
- ½ tsp turmeric
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice or thick tamarind pulp
- 1 tbsp rice flour
- Salt to taste
- Gingelly oil or coconut oil for frying
- Curry leaves
Method
- Mix the spice powders, ginger-garlic paste, lemon or tamarind, rice flour and salt with a little water into a thick paste.
- Coat the fish slices well and marinate for 30 minutes.
- Heat oil in a flat pan and add a few curry leaves.
- Fry the fish on medium heat for 4–5 minutes a side until crisp and cooked through.
- Serve with rice, kuzhambu and onion slices.
History
Karaikal lies on the Cauvery delta coast, with a fishing harbour, and fresh fish is part of daily meals there.
Significance
Fried fish beside a kuzhambu and rice is the classic coastal meal of Karaikal households.