Coconut Fish Fry Recipe

Recipe for South Indian style Fish fry made with spicy coconut masala paste. Recipe with step by step pictures.

This recipe for coconut fish fry is a winner. The flavor of the coconut and green chilli really makes this dish very different from the usual south Indian fish fry that is dominated by red chilli powder. Do try it at home and I am sure you all will like it! For the Masala Grind these ingredients in a small mixie using few tablespoons of water – Fresh shredded coconut, shallots (small onions), garlic, ginger, green chillies, curry leaves, turmeric powder, black pepper and salt. Do not add too much water while grinding as the masala will become watery.

Add in a tablespoon each of chickpea flour (besan) and rice flour to the ground masala and mix well. Set aside. Apply the masala generously on the fish steaks.

Let the fish steaks marinate for 20 minutes.

Heat oil in a pan for until very hot. The marinade for Coconut Fish Fry will not leave the fish if fried in hot oil. That’s the trick.

Shallow fry the fish for 1.5 – 2 minutes on each side in really hot oil.

Drain the fried fish on a paper towel and serve the Coconut Fish Fry hot!

For the Masala

• 3 tablespoon Fresh shredded coconut
• 10 shallots (Indian small onions)
• 4 cloves garlic
• 1/2 inch piece ginger
• 6 green chillies (Use less for a less spicy fry)
• 2 sprigs curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon besan flour
• 1 tablespoon rice flour

Other Ingredients

• 1/2 kg seer fish steaks
• Coconut oil or Peanut oil to shallow fry

For the Masala

1. Grind the ingredients listed under masala to a fine paste. Add a few tablespoons of water while grinding.
2. Add in a tablespoon each of chickpea flour (besan) and rice flour to the ground masala and mix well. Set aside.
3. Apply the masala generously on the fish steaks.
4. Let the fish steaks marinate for 20 minutes.
5. Heat oil in a pan for until very hot.
6. Shallow fry the fish for 1.5 – 2 minutes on each side in really hot oil.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 25 mins
• Cook Time: 10 mins
• Category: South Indian
• Cuisine: Tamilnadu

For the Masala

• 3 tablespoon Fresh shredded coconut
• 10 shallots (Indian small onions)
• 4 cloves garlic
• 1/2 inch piece ginger
• 6 green chillies (Use less for a less spicy fry)
• 2 sprigs curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon besan flour
• 1 tablespoon rice flour

Other Ingredients

• 1/2 kg seer fish steaks
• Coconut oil or Peanut oil to shallow fry

For the Masala

1. Grind the ingredients listed under masala to a fine paste. Add a few tablespoons of water while grinding.
2. Add in a tablespoon each of chickpea flour (besan) and rice flour to the ground masala and mix well. Set aside.
3. Apply the masala generously on the fish steaks.
4. Let the fish steaks marinate for 20 minutes.
5. Heat oil in a pan for until very hot.
6. Shallow fry the fish for 1.5 – 2 minutes on each side in really hot oil.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 25 mins
• Cook Time: 10 mins
• Category: South Indian
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/coconut-fish-fry-recipe/

Salavai Chutney – White coconut chutney made with fresh shredded coconut and dry roasted cashews. This is a chettinad style spicy coconut chutney. Recipe with step by step pictures. சலவை சட்னி!

“Salavai Chutney” – The word Salavai in Tamil loosely means “to laundry the dirty clothes so they look pristine white!” Coconut chutney is a staple in south Indian households. Coconut chutney usually is made two ways. The green one with coriander leaves and the white one that’s made with coconut and roasted lentils . This Chettinad variant takes coconut chutney one notch higher. The color of the chutney is pristine white. This Chettinad delicacy made for functions and festivals uses copious amounts of cashews and fresh shredded coconut. Fresh coconut is ground with roasted cashews and green chillies. That’s it. There is no lentils used in this chutney. Coconut chutney is never cooked. A tempering of chillies, mustard and curry leaves in sesame oil is added in the end. A perfect accompaniment for idli and dosa! This recipe has been adapted from Mrs.Seetha Muthiah!

Here is how to do it. Take half a cup of fresh shredded coconut and remove the brown pith so the chutney when ground will be really white. Here is a video on how to shred coconut! Set aside the prepped coconut.

Next we will dry roast some cashews. Heat a pan and add in the cashews. Dry roast the cashews for a couple of minutes until slightly golden. Set aside on a plate to cool.

Take a mixie jar and add in the coconut, cashews, green chillies (for the spicy heat) and salt. Add in half a cup of water and grind to a smooth paste. The chutney is done!

For the tadka / tempering Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves, dry red chillies and asafoetida.

Add it to the ground chutney.

Serve with idli or plain dosa . I paired the coconut chutney today with ragi dosa .

For the Chutney

• 1/2 cup fresh shredded coconut (Brown pith removed)
• 1/4 cup dry roasted cashewnut
• 2 green chillies
• 1/2 teaspoon salt

For the tempering

• 1 teaspoon sesame oil (gingely oil)
• ¼ teaspoon mustard seeds
• ¼ teaspoon urad dal
• 1 sprig curry leaves
• a pinch of asafoetida powder

For the chutney

1. Take a mixie jar and add in the coconut, cashews, green chillies and salt. Add in half a cup of water and grind to a smooth paste. The chutney is done!

For the tadka / tempering

1. Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves, dry red chillies and asafoetida.
2. Add it to the ground chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 2 mins
• Category: Chutney / Dip
• Cuisine: Tamilnadu