Air fryer recipe · Starters
Kerala Meen Varuthathu Fish Fry
Crimson chilli-and-curry-leaf coated fish fillets that crackle like a Malabar beach shack.
- 16 minTotal time
- 200°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 245kcal
- 47.0 gprotein
- 7.7 gcarbs
- 2.9 gfat
- 2.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Kingfish or seer fish steaks4 pieces
- Kashmiri red chilli powder2 tbsp
- Turmeric powder1 tsp
- Ginger-garlic paste1 tbsp
- Curry leaves2 sprigs
- Lemon juice1 tbsp
Method
Score the fish
Make two or three shallow diagonal slashes across each steak so the marinade can soak into the flesh. Pat the pieces completely dry with kitchen paper to help the spice paste cling.
Mix the masala
Stir the chilli powder, turmeric, ginger-garlic paste, lemon juice and a generous pinch of salt into a thick rust-coloured paste. Add a few drops of water only if it is too stiff to spread.
Marinate well
Rub the paste into every slash and across both faces of the fish. Cover and rest in the fridge for at least 20 minutes so the flavour penetrates and the surface tackifies.
Prep the basket
Brush the air-fryer basket lightly with coconut oil and scatter the curry leaves underneath. Lay the fish in a single layer without crowding so hot air circulates freely.
Air-fry the fish
Air-fry at 200C for 14 minutes, flipping each steak halfway through and brushing with a little coconut oil. The crust should turn deep red and the edges crisp before serving hot with lime. The fish is done when it turns opaque and flakes easily with a fork.
