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Fish Perattu/Varattiyathu (Fried Fish Roast)

Now, imagine reminiscing about the finest Kerala fish fry you've ever savored. How about elevating that experience by coating the fish in a spicy masala brimming with a myriad of flavors? That's precisely what Fish Perattu offers.
Aromatic pearl onions, garlic, red chili flakes, Malabar tamarind, and an abundance of curry leaves unite to craft this exquisitely spiced dish.
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Course Lunch, Main Course
Cuisine Indian
Servings 0

Ingredients
  

  • 250 gms Fish (cut into small-medium size cubes)
  • For Marination
  • 1.5 tsp Kashmiri chilli powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Ginger garlic paste
  • 1/2 tsp crushed black pepper powder
  • 1/2 -1 tsp Lemon juice
  • 1/2 tsp Coconut oil
  • Salt
  • For Masala
  • 15-20 Small/pearl onion
  • 2 tsp Garlic 
  • 1 tsp Ginger
  • 1/2 tbsp Dry red chilli flakes
  • 1/2 – 1 tsp Crushed black pepper
  • 1/2 tsp Turmeric powder
  • 1/2 – 1 tbsp Coconut oil
  • A pinch Fenugreek (uluva) powder
  • 1 piece Kudampuli (fish/malabar/kerala tamarind) (soaked in 1-2 tbsp, warm water for 10-15 mins)
  • Salt
  • Curry leaves

Instructions
 

  • Marinate the cleaned fish cubes with the ingredients listed under "for marination". Keep aside for half an hour.
  • Shallow fry the fish pieces in a wide pan, till it's almost done.
  • Crush together the pearl onion, garlic with skin, and ginger.
  • Add turmeric powder, crushed red chilli flakes, crushed black pepper, coconut oil (1/2-1 tbsp) and curry leaves to the crushed pearl onion, ginger & garlic. Mix everything well with your fingertips.
  • Heat 1 tbsp coconut oil (use the same pan itself) and add the pearl onion and spice mixture. Cook for 4 – 5 mins or till the raw smell goes. Add a pinch of fenugreek powder. Add soaked kudampuli along with the pulp.
  • Add fried fish pieces and salt. Mix well. Cover and cook on low flame for 8-10 mins.
  • Add some more curry leaves and remove from fire.

Notes

  1. I used king/seer fish (neymeen) for this dish. You can use any meaty fish for this dish. Try to use fresh fish for maximum flavor. 
  2. You can adjust the spice levels to suit your taste.
  3. For the masala, garlic is used with the skin. 
Keyword Fish Perattu/Varattiyathu (Fried Fish Roast), Spicy Fish Fry
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