Stuffed and Spiced Fish Fry (Meen Nirapori) 

Indulge in the exquisite flavors of Meen Nirapori, a delectable South Indian dish that beautifully marries the tender flesh of fish with an aromatic blend of spices. Whether you’re a spice enthusiast or prefer milder flavors, this recipe caters to various palates, making it a delightful choice for any seafood lover.

Ingredients:

• 500g Pearl Spot, Tilapia, or Mackerel (Aila) fish
• 4-5 Kashmiri Chilies
• 1 teaspoon Turmeric Powder
• 1 teaspoon Pepper
• 1/2 inch Ginger
• 1/2 teaspoon Cumin Seeds
• 1/4 teaspoon Mustard Seeds
• 5 cloves Garlic
• 10 Curry Leaves
• 10 Small Onions or 2-3 Big Onions
• 1 teaspoon Salt
• 1 Tomato
• 1 tablespoon Coconut Oil
• 1 cup Thick Coconut Milk

Preparation:

Begin by thoroughly cleaning and washing the fish. For this recipe, a large Thilapia fish is used. You can use any other similar fish.

In a grinder, combine all the ingredients except the onions and 5 curry leaves. Grind into a smooth paste. Take a portion of this masala and evenly apply it to both sides of the fish. Allow it to marinate for about 10 minutes.

In a frying pan, heat coconut oil. Add the chopped onions and sauté until they turn golden brown. Incorporate finely chopped tomatoes and curry leaves, stirring continuously until the oil begins to separate.

Add the remaining masala to the pan and cook, stirring well until it no longer sticks to the pan’s surface. Transfer half of this masala mixture to a separate dish. Adjust the spiciness by reducing the quantity of chili powder and removing the seeds from green chilies if desired.

For a spicier version, proceed by adding 2 tablespoons of water to the masala in the pan. Stir well and then introduce the coconut milk. In the meantime, stuff the fish with the masala mixture that was set aside earlier.

Gently place the fish in the pan with the gravy, cover it with a lid, and allow it to cook over low heat. As the water reduces, the fish will start to fry. Carefully flip the fish to ensure even frying on both sides. Take care to prevent burning.

If the fish is larger than the pan, consider cutting it in half. Once both sides are properly fried and the water has evaporated, turn off the stove.

Indulge in the rich and harmonious flavors of Stuffed and Spiced Fish Fry, a dish that reflects the culinary artistry of Kerala. Whether savored with rice or as part of a larger meal, this succulent dish promises a delightful and wholesome seafood experience.

#FishFryDelight #SouthIndianCuisine #SpiceInfusion #SeafoodSensation