Air Fryer Fish Fry

Indian style masala fried fish made in the air fryer. Kerala Karimeen Fry – Kerala Style Pearspot Fish Fry – Air Fryer Fish Fry – Karimeen Masala Fry

I have this vivid memory of karimeen – Pearl-spot fish. My dad is a civil engineer and he worked for the LMW Group in Coimbatore for a long long time. He is 76 and still working for the group 🙂 Its his second home or maybe first. Its debatable. In the beginning of 90’s, they had an ambitious project of building a resort in Cherthala, Kerala. My dad (a vegetarian) used to travel a lot during that time and he visited Cherthala almost every week. If he was travelling on a weekend, me and my brother would hop in the company provided Tata Sierra (It still is my favorite car. What a stylish car for those days) at 4am in the morning and go along with him. Sometimes, we travelled by bus. They were developing the land in Cherthala at that time and the setup there was very simple. A couple of basic thatched roof huts with essentials to stay. After a loooong ride in the worst possible roads, we had to take a ferry and then a boat / coracle to reach the place as the land was right on the backwaters. So whenever we went, the caretaker would take us fishing while my dad went on to supervise the work, meet the laborers, check the accounts or whatever. We would catch fresh karimeen. Karimeen was the highlight of my trip. I had traveled 200 plus kilometres from Coimbatore only for this beauty. Fresh karimeen would be cleaned and shallow fried in coconut oil and that would be our late lunch with rice, rasam and buttermilk. We ate the same for dinner. I slept happily on a karimeen overdose. We usually stayed just for a night. The next day, we would have JM & sons bread from Coimbatore and the cloyingly sweet kissan jam for breakfast (still a favorite) and leave. For the next 5-6 years, we travelled to Cherthala every chance we got before the project was dropped as they were too ahead for their time and they were amidst innumerable labor problems and strikes. My Karimeen vacation also sadly came to an end. The flavour of coconut oil fried karimeen is etched in my memory.

Here is my rendition of Kerala Karimeen fry. I have made it healthy by frying it in the air fryer. The same can be shallow fried in a pan.

Karimeen Masala Fry made in the Air Fryer First lets make a masala. Here is what you will need.

Take in all the ingredients listed under marinade and mix them well. Use thick ginger garlic paste for this recipe.

The oil and vinegar and the moisture from the ginger garlic paste will be enough to make a thick paste. Add a teaspoon of water if only necessary. Make sure that the masala is thick so it evenly coats the fish.

Wash, clean and prep the fish.

Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.

Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned.

Marinate the fish in the refrigerator for 15-20 minutes.

We will now cook the fish in the air fryer. The cooking time will vary depending on the size of the fish. I cooked these in the air fryer for 15 minutes at 200 degrees Celsius.

The fish was perfect after cooking for 15 minutes. For bigger fishes, cook for 5 minutes more.

Now we will make a topping for the fish. Heat coconut oil in a pan and add in the finely chopped shallots (small onion), curry leaves and whole crushed garlic with the skin. Add in a pinch of salt. Fry for 5-6 minutes.

The shallots would have become crisp by the time.

Now add in the red chilli flakes and remove from heat.

The topping is ready.

Sprinkle the topping on the fish and serve hot.

Main Ingredient

• 500 grams karimeen – pearlspot fish (or) fish of your choice

For the marinade

• 2 tablespoon vegetable oil / peanut oil
• 1 teaspoon apple cider vinegar or plain vinegar
• 2 teaspoon ginger garlic paste
• 2 teaspoon chopped curry leaves
• 1.5 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon black pepper powder
• 1 teaspoon salt

For the topping / tempering

• 1.5 teaspoon coconut oil
• 3 tablespoon chopped shallot / small onion
• 2 sprigs curry leaves
• 6 - 7 cloves of garlic, crushed with skin
• a pinch of salt
• 1/2 teaspoon red chilli flakes

1. Take in all the ingredients listed under marinade and mix them well. Use thick ginger garlic paste for this recipe.
2. The oil and vinegar and the moisture from the ginger garlic paste will be enough to make a thick paste. Add a teaspoon of water if only necessary. Make sure that the masala is thick so it evenly coats the fish.
3. Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.
4. Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned.
5. Marinate the fish in the refrigerator for 15-20 minutes.
6. We will now cook the fish in the air fryer. The cooking time will vary depending on the size of the fish. I cooked these in the air fryer for 15 minutes at 200 degrees Celsius.
7. The fish was perfect after cooking for 15 minutes. For bigger fishes, cook for 5 minutes more.
8. Now we will make a topping for the fish. Heat coconut oil in a pan and add in the finely chopped shallots (small onion), curry leaves and whole crushed garlic with the skin. Add in a pinch of salt. Fry for 5-6 minutes.
9. The shallots would have become crisp by the time. Now add in the red chilli flakes and remove from heat. The topping is ready.
10. Sprinkle the topping on the fish and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Fish Fry
• Cuisine: Kerala

Main Ingredient

• 500 grams karimeen – pearlspot fish (or) fish of your choice

For the marinade

• 2 tablespoon vegetable oil / peanut oil
• 1 teaspoon apple cider vinegar or plain vinegar
• 2 teaspoon ginger garlic paste
• 2 teaspoon chopped curry leaves
• 1.5 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon black pepper powder
• 1 teaspoon salt

For the topping / tempering

• 1.5 teaspoon coconut oil
• 3 tablespoon chopped shallot / small onion
• 2 sprigs curry leaves
• 6 - 7 cloves of garlic, crushed with skin
• a pinch of salt
• 1/2 teaspoon red chilli flakes

1. Take in all the ingredients listed under marinade and mix them well. Use thick ginger garlic paste for this recipe.
2. The oil and vinegar and the moisture from the ginger garlic paste will be enough to make a thick paste. Add a teaspoon of water if only necessary. Make sure that the masala is thick so it evenly coats the fish.
3. Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.
4. Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned.
5. Marinate the fish in the refrigerator for 15-20 minutes.
6. We will now cook the fish in the air fryer. The cooking time will vary depending on the size of the fish. I cooked these in the air fryer for 15 minutes at 200 degrees Celsius.
7. The fish was perfect after cooking for 15 minutes. For bigger fishes, cook for 5 minutes more.
8. Now we will make a topping for the fish. Heat coconut oil in a pan and add in the finely chopped shallots (small onion), curry leaves and whole crushed garlic with the skin. Add in a pinch of salt. Fry for 5-6 minutes.
9. The shallots would have become crisp by the time. Now add in the red chilli flakes and remove from heat. The topping is ready.
10. Sprinkle the topping on the fish and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Fish Fry
• Cuisine: Kerala

Find it online : https://www.kannammacooks.com/air-fryer-fish-fry-masala-fried-fish-in-air-fryer/

Rich and creamy Thai Panang curry recipe. Veggies simmered in Thai curry made with aromatic herbs in coconut and peanut sauce. Panang curry paste from scratch.

We love thai curries at home. I made this Panang curry from scratch for dinner today. I loaded the curry with lots of veggies. Its so comforting as its rich and aromatic with the creamy coconut-peanut sauce. This is a vegan recipe and I have made it as a lite version by adding just minimal coconut milk. You can adjust the coconut milk according to your taste. I can have this kind of meal almost everyday without complaining. Serve it with brown rice and you have a guilt free comforting and satisfying dinner. I served with brown basmati rice. With about three servings, this curry packs about 350 calories (rough approximate) per serving. Along with half a cup of brown basmati rice (100 calories approx), this is a winner – dinner.

Panang Curry Paste We will be making the panang curry paste from scratch. You can also use readymade / storebought paste.

I live in Bangalore and many stores carry “thai herbs bag” which contains a little bit of all thai herbs. I find that very useful while making Thai curries. The curry paste is what gives the flavour to the final curry. Take a mixie jar and add in the peeled and chopped galangal, Kaffir lime leaves, Kaffir lime peel (I used normal lime peel as I could not source kaffir lime peel), basil leaves, chopped lemon grass, coriander leaves with the stem, dried red chillies, shallots and garlic. I have used Kashmiri red chillies for getting a bright red colour. Grind everything with quarter cup of water to a fine paste. Set aside.

Heat coconut oil in a pan and add in the ground paste.

Saute for 5-6 minutes till the curry is completely cooked and dry.

Now we will add veggies. The veggies you add is completely up to you. Add the hard veggies that take time to cook first. Today, I have used mushrooms, beans and carrots. Add half a cup of water and cook for 5 minutes. Add in the salt, palm sugar, coriander powder and cumin powder. Add in the soy sauce. This curry is slightly sweeter than other thai curries.

Add in the broccoli. Cook for two minutes. Just cook briefly so the broccoli retains the crunch.

Now add in the coconut milk. I added half a cup of canned coconut milk as I made a lite curry and did not want to build up on calories. Cocunut milk is rich and high in calories. If you want a nice rich curry, add up to a cup of coconut milk. The more you add, the merrier. Add a little water to adjust the consistency of the gravy.

Now add in juice of a lime and two tablespoon of peanut butter. The peanut butter is a game changer in this curry. I love love the flavour of coconut and peanut and this is my current favorite. Add a tablespoon of more peanut butter if you like the flavour. Note: If you do not have peanut butter, just grind some roasted peanuts and add to the curry.

Let it come to a boil. Switch off the flame immediately. Add in the capsicum (red and green) and the spring onions. Cover the pan with a lid. The heat of the curry will wilt the capsicum. Do not cook the capsicum as it will become a mush. Note: You can also add Tofu if you wish.

Fantastic Thai panang curry – vegan and lite is ready. Serve with rice.

For the curry paste

• 1 inch piece galangal, peeled and chopped
• 4 - 5 kaffir lime leaves
• 1 inch piece kaffir lime peel / lime peel
• 4 - 5 basil leaves
• 2 stalks lemon grass, chopped
• 3 - 4 stalks coriander leaves with stem
• 4 - 5 dried red chillies (adjust to your taste)
• 4 shallots
• 6 cloves garlic

For the curry

• 2 teaspoon coconut oil
• 1 teaspoon salt
• 1 tablespoon palm sugar
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 2 teaspoon soy sauce
• 1/2 cup coconut milk
• Juice of a lime (regular lime)
• 2 tablespoon plain peanut butter
• 600 - 700 grams veggies of your choice (mushroom, carrot, beans, broccoli, red capsicum, green capsicum is all what I used in this recipe)
• 1/4 cup chopped spring onions

1. Take a mixie jar and add in the peeled and chopped galangal, Kaffir lime leaves, Kaffir lime peel (I used normal lime peel as I could not source kaffir lime peel), basil leaves, chopped lemon grass, coriander leaves with the stem, dried red chillies, shallots and garlic. I have used Kashmiri red chillies for getting a bright red colour. Grind everything with quarter cup of water to a fine paste. Set aside.
2. Heat coconut oil in a pan and add in the ground paste.
3. Saute for 5-6 minutes till the curry is completely cooked and dry.
4. Now we will add veggies. The veggies you add is completely up to you. Add the hard veggies that take time to cook first. Add half a cup of water and cook for 5 minutes.
5. Add in the salt, palm sugar, coriander powder and cumin powder. Add in the soy sauce. Add in the broccoli. Cook for two minutes. Just cook briefly so the broccoli retains the crunch.
6. Now add in the coconut milk. Add a little water to adjust the consistency of the gravy.
7. Now add in juice of a lime and two tablespoon of peanut butter. The peanut butter is a game changer in this curry. I love love the flavour of coconut and peanut and this is my current favorite.
8. Let it come to a boil. Switch off the flame immediately. Add in the capsicum (red and green) and the spring onions. Cover the pan with a lid. The heat of the curry will wilt the capsicum. Do not cook the capsicum as it will become a mush.
9. Fantastic Thai panang curry – vegan and lite is ready. Serve with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Curry
• Cuisine: Thai