Tamil Nadu Vanjaram Meen Varuval
— a simple yet iconic coastal dish that celebrates the flavor of the fish with a perfect blend of spices and crisp sear 🐟🔥
🧂 Ingredients
For the Marinade:
King fish (Vanjaram / Seer fish) slices – 4 to 6 pieces (about 500 g)
Red chili powder – 2 tsp
Kashmiri chili powder – 1 tsp (for color)
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Black pepper powder – ½ tsp
Ginger-garlic paste – 1 tbsp
Lemon juice – 1 tbsp
Salt – to taste
Rice flour – 1 tbsp (for crispiness)
Oil – 2 tbsp (for the marinade)
👩🍳 Preparation Steps
1. Clean and Pat Dry the Fish
Clean the fish slices thoroughly and pat them completely dry with a kitchen towel.
This helps the masala adhere well and ensures crisp frying.
2. Prepare the Marinade
In a bowl, mix all the ingredients under Marinade to form a thick paste.
Add a few drops of water only if needed — the masala should cling to the fish, not drip.
3. Marinate the Fish
Coat each fish slice evenly with the masala paste.
Let it rest for at least 30 minutes (or refrigerate for up to 2 hours).
🔸 Longer marination enhances flavor and gives that restaurant-style crust.
4. Shallow Fry the Fish
Heat oil in a flat pan (preferably an iron or cast-iron tawa).
Place fish slices gently on medium flame.
Fry each side for 3–4 minutes until golden-brown and crisp.
Avoid flipping too often — once the edges turn brown, flip carefully.
5. Drain and Garnish
Remove the fried fish and place on paper towels to absorb excess oil.
Garnish with curry leaves and lemon wedges.
🍽️ To Serve
Serve hot with:
Steamed Rice and Sambar or Rasam, or
As a side with Fish Biryani or Curd Rice.
💡 Chef’s Tips
Vanjaram (Seer Fish) is ideal — it’s firm, flavorful, and holds shape during frying.
Use gingelly oil (nallennai) for authentic Tamil coastal flavor.
For extra crunch, mix a teaspoon of semolina (rava) with the marinade.
You can grill or air-fry instead of shallow frying for a lighter version.