Fried Fish, Kerala-Style Recipe

Updated March 25, 2025

2012.12.12-Kerala-fish-fry.jpg — Prasanna Sankhe

Every coastal region in India fries its fish a little differently. Depending on the dominant spices from that region, the marinade or masala takes on subtle variations.

In Kerala, pepper is plentiful. It's a wonderful spice that heats up a whole range of dishes including the simple fried fish. They don't dust the fish with it mildly either. Pepper is used in its fullness and is combined with a mix of spices that brings out its bite and mellows it, all at the same time.

Another wonderful and unusual herb normally found prettily floating on curries is the curry leaf. I'm always amazed by how such a simple herb can change character so drastically depending on the way it is used. This fried fish is delicious on its own as a starter or with a lightly tossed salad like beetroot foogath. Or with the always comforting rice and fish curry.

Recipe Details

Fried Fish, Kerala-Style Recipe

Prep 5 mins

Cook 15 mins

Active 10 mins

Cooling and Marinating Time 25 mins

Total 45 mins

Serves 2 servings

Cook Mode (Keep screen awake)

Ingredients

1 teaspoon peppercorns
10 curry leaves
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon dried unsweetened coconut
1/2 teaspoon turmeric powder
Kosher salt
1 tablespoon lime juice
1/2 tablespoon ginger-garlic paste (or 1 clove grated garlic mixed with 1 1/2 teaspoons grated ginger)
4 firm-fleshed fish steaks (such as kingfish), about 4 ounces each
1 tablespoon oil
1 lime wedge

Directions

Place peppercorns, curry leaves, fennel seeds, cumin seeds and coconut in a cast iron skillet and toast on low heat, stirring frequently, until fragrant, about 1 minute. Allow mixture to cool. Add turmeric and grind in a mortar and pestle or spice grinder.
Rub mixture evenly over fish and allow it to marinate for at least 20 minutes and up to 3 hours.
Heat oil in non-stick skillet over medium heat until shimmering. reduce heat to medium-low. Slide in the fish gently and cook, turning once, until cooked through, deep brown, and flesh flakes easily with a fork. The fish should have a deep golden almost charred color. Remove, drain on paper towel-lined plate, and serve immediately with lime wedges.

Special equipment

Cast iron pan, coffee grinder, heavy-bottomed nonstick skillet

Nutrition Facts (per serving)
594	Calories
13g	Fat
12g	Carbs
105g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	594
% Daily Value*
Total Fat 13g	17%
Saturated Fat 2g	10%
Cholesterol 167mg	56%
Sodium 482mg	21%
Total Carbohydrate 12g	4%
Dietary Fiber 3g	11%
Total Sugars 1g
Protein 105g
Vitamin C 24mg	118%
Calcium 75mg	6%
Iron 5mg	29%
Potassium 2049mg	44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.