This Delicious and Simple Fish Fry is a timeless Kerala favourite that celebrates the natural flavour of fresh fish enhanced with a gentle blend of spices. Cooked slowly with minimal oil and a touch of moisture, this method keeps the fish tender on the inside while developing a beautiful golden crust on the outside.
With warm spices, a hint of citrus, and the unmistakable aroma of coconut oil, this fish fry is comforting, flavourful, and perfect for everyday meals — especially when paired with hot rice.
Simple ingredients, slow cooking, and balanced spices make this dish both satisfying and wholesome.
🌶️ Why This Simple Fish Fry Is Special 🐟
✨ Uses minimal oil while retaining moisture
🔥 Slow-cooked for tender, juicy fish
🌿 Aromatic whole spices add depth without overpowering
🍋 Lemon (or tamarind/vinegar) gives a gentle tang
🍽️ Perfect everyday fish dish with rice or kanji
Fish like king fish is rich in protein and healthy fats, making this fry not just delicious but nourishing too.
🍛 Ingredients
- ½ kg King Fish (or any firm fish of your choice)
- 1 tablespoon chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon pepper powder
- 2 pinches cloves powder
- 2 pinches cinnamon powder
- 1 teaspoon lemon juice
(You may substitute with vinegar or tamarind water) - Salt, to taste
- 1 tablespoon coconut oil
- 1 cup water
👩🍳 Preparation Method
1. Clean the Fish
Clean and wash the fish pieces thoroughly. Drain well and keep aside.
2. Prepare the Marinade
In a bowl, combine:
- Chilli powder
- Turmeric powder
- Pepper powder
- Cloves powder
- Cinnamon powder
- Lemon juice
- Salt
Mix into a smooth paste.
3. Marinate the Fish
Apply the spice mixture evenly over the fish pieces.
Let them marinate for 30 minutes so the flavours absorb well.
4. Slow Cook the Fish
Arrange the marinated fish pieces in a frying pan.
Pour 1 cup water and 1 tablespoon coconut oil into the pan.
Cover and cook on low heat.
The steam and gentle heat help the fish cook evenly and stay moist.
5. Fry to Perfection
Once the water evaporates, allow the fish to fry slowly until one side turns golden brown.
Carefully flip and cook the other side until evenly fried and cooked through.
Switch off the heat once done.
🍽️ Serving Suggestions
Serve this simple fish fry hot with:
- Steamed rice
- Kerala matta rice
- Kanji (rice porridge)
- Simple vegetable thoran or pickle
It’s equally delicious on its own as a light meal.
📝 Tips for Best Results
✔ Use firm fish to prevent breaking while cooking
✔ Cook on low heat for tenderness
✔ Avoid excess oil — coconut oil aroma is enough
✔ Flip gently to keep the fish intact
✔ Let water evaporate fully for a crisp finish
👵 Grandma’s Kitchen Note
In many traditional Kerala homes, fish fry wasn’t always deep-fried.
Slow cooking with a little water and coconut oil was a common technique — especially when cooking for elders and children. This method keeps the fish soft, flavourful, and easy to digest while still delivering that irresistible fried taste.
A reminder that good food doesn’t need to be complicated — just cooked with care.
My Grandma’s Healthy School 