Kingfish Vanjaram Fish Fry can be prepared easily using step-by-step photos and video instructions, offering delicious southern-style fried fish made with Indian masalas and spices for an irresistibly tasty snack or as part of any dinner party menu.
Kingfish or Seer Fish
The name of this fish varies in different regions of India but is most frequently seen throughout the Indian Ocean and adjacent seas. It has an elongated head with smooth scales.
With low mercury content and rich nutritional benefits, including essential choline and essential fats, fish is an excellent protein source, and one fillet provides 49% of your daily requirement in just one fillet! Furthermore, its fats provide essential and healthy fats – which contributes to its popularity as a protein source.
How can I prepare Kingfish and vanjaram fish fry?
Kingfish Vanjaram Fish Fry can be prepared with step-by-step photos and video instructions. A challenging fish that only contains one bone is easy to consume, while its flavorful fry requires marinating for at least an hour; I prefer leaving mine marinating overnight to produce an even more flavorful result! For optimal results, allow it to marinade for as long as possible!
First, the marination process entails mixing Indian spices with sprinkles of water until a paste forms, which then gets spread all over fish pieces that have been cleaned before being left to marinate for some time.
Look at my Kingfish Dum Biryani, Fish Karahi Anchovy, and Nethili Fry recipes – I guarantee they’ll delight!
Kingfish Vanjaram Fish Fry can be prepared quickly with step-by-step instructions and videos. It is a delicious Southern speciality made using Indian masalas and spices.
Ingredients of Vanjaram fish fry
- ten Kingfish Steaks (Around 700 gms)
- four teaspoons of Red Chili Powder
- 1.5 teaspoon Pepper Powder
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Cumin Powder
- 1 teaspoon Ginger-Garlic Paste
- Salt as required (1/2 tsp salt)
- one tbsp Lemon Juice
- Fresh Curry Leaves
- 3 to 4 tbsp water
- Oil for Shallow Frying (4 tbsp)
Here is your Vanjaram fish fry recipe!
Step one in fish cleaning should always include washing them.
Utilize a mixing bowl.
Combine four teaspoons of red chilli powder,
1.5 teaspoons of pepper powder,
1/4 teaspoon turmeric powder and one-half teaspoon cumin powder, as well as ginger-garlic paste (1 teaspoon),
salt as needed (1/2 teaspoon salt),
One tablespoon of lemon juice and some curry leaves – mix until the ingredients are thoroughly blended.
As you gradually add water, slowly mix to create an emulsified marinade. Avoid adding too much additional liquid. Apply the brush to both sides of every piece. Fish carefully until all surfaces have been coated in marinade.
3. It is best to allow this fish to rest for at least 30 to 1 hour before cooking it in oil (preferably three or four tablespoons), then place each piece individually into the saucepan to fry.
Cook both sides on a medium heat using a medium flame.
Sprinkle a few curry leaves at the end of cooking to add additional flavour.
Once both sides have reached golden brown, drain off any excess oil and serve hot.