Fish(Meen) Fry/Varuval

South Indian Spiced Fish Pan Fry

Ingredients:

• 500g firm white fish fillets

• 2 tbsp Curries And Varuvals Curry Powder or Sambar Powder

• 2 tbsp oil (preferably coconut or vegetable oil)

• 1 tbsp lemon juice

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 tbsp freshly crushed ginger-garlic paste

• A handful of fresh curry leaves

Method:

1. In a bowl, combine the Curry Powder or Sambar Powder with oil, lemon juice, salt, pepper, and freshly crushed ginger-garlic paste. Mix well to create a smooth, flavourful paste.

2. Thoroughly coat the fish fillets with this spice paste. Cover and marinate for at least 30 minutes, allowing the flavours to fully infuse.

3. Heat a non-stick pan over medium heat and add a little oil.

4. Add fresh curry leaves to the hot oil and allow them to sizzle and release their aroma.

5. Gently place the marinated fish fillets in the pan. Cook on each side for 3-5 minutes or until the fish is cooked through and slightly crisp on the edges.

6. Serve hot with steamed rice or your favourite South Indian accompaniments.

Enjoy an authentic taste of South India using the depth and richness of our homemade spice blends — simple, traditional, and utterly delicious.