Spicy Vanjaram Fish Fry, Vanjaram Meen Varuval

True authentic Tamilnadu Chettinad Spicy Vanjaram Fish Fry recipe from a karaikudi kitchen with step by step pictures.

The story behind Vanjaram Fish Fry! Some years back my friend had gone to her home town on an emergency. We friends decided to take turns to send dinner for her husband. My turn came and my husband suggested that we call him home for dinner as it would be nice to be together after a long day at work. I made fish curry that night. I called him for dinner the next night too. I made egg curry for dinner that night. He burst into uncontrollable laughter seeing the egg curry. The reason….we died laughing. Here is what he told. Usually in India, you treat your guests with a feast at every meal. Fish is a little pricey in India. So if you serve fish, you are saying your guests that you love to have them home. When the hosts are tired feeding the guests, the fish menu becomes mutton. After some more time it becomes chicken. After sometime it finally comes down to egg. When the guests get eggs as a main course for a meal, it’s a cue that they have been there a long time and it’s time for them to leave. So when we heard this story we all had a hearty laugh. And oh yes… I never made egg curry ever again for him. And coming to today’s post, we are making fish. Here is how to do vanjaram Fish Fry, Tamilnadu style.

Here is the video of the recipe

Clean the fish steaks for Vanjaram Fish Fry and dry them thoroughly on a paper towel. Set aside. Take 10-12 cloves of garlic and grind it to a smooth paste. Add 2-3 tablespoons of water while grinding. Apply the paste on both sides of the fish for making Vanjaram Fish Fry. Set aside for 5 minutes.

In the mean time make a dry rub powder for Vanjaram Fish Fry with 2 heaped tablespoon of red chilli powder, 1 teaspoon fine pepper powder, 1 teaspoon salt and 2 heaped tablespoon corn flour.

Take the garlic marinated fish and dust it in the dry rub powder to evenly coat. Let the dusted fish rest for 20 minutes at room temperature for making Vanjaram Fish Fry.

Heat oil in a pan for Vanjaram Fish Fry until very hot . The marinade for Vanjaram 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 Vanjaram Fish Fry hot.

Here is a printable Vanjaram Fish Fry recipe.

• 500 grams Seer Fish (Vanjaram Fish) cut into steaks
• Garlic Paste (made with 10-12 cloves of garlic and 2 tablespoons water)
• 2 heaped tablespoon red chilli powder
• 1 teaspoon fine pepper powder
• 1 teaspoon salt
• 2 heaped tablespoon corn starch
• Oil for shallow frying

1. Clean the fish steaks and dry them thoroughly on a paper towel. Set aside. Take 10-12 cloves garlic and grind it to a smooth paste. Add 2-3 tablespoons of water while grinding. Apply the paste on both sides of the fish. Set aside for 5 minutes.
2. In the mean time make a dry rub powder with 2 heaped tablespoon red chilli powder, 1 teaspoon fine pepper powder, 1 teaspoon salt and 2 heaped tablespoon corn flour.
3. Take the garlic marinated fish and dust it in the dry rub powder to evenly coat. Let the dusted fish rest for 20 minutes at room temperature.
4. Heat oil in a pan until very hot. The marinade 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 hot oil.
5. Drain the fried fish on a paper towel and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 15 mins
• Category: Starters
• Cuisine: South India

• 500 grams Seer Fish (Vanjaram Fish) cut into steaks
• Garlic Paste (made with 10-12 cloves of garlic and 2 tablespoons water)
• 2 heaped tablespoon red chilli powder
• 1 teaspoon fine pepper powder
• 1 teaspoon salt
• 2 heaped tablespoon corn starch
• Oil for shallow frying

1. Clean the fish steaks and dry them thoroughly on a paper towel. Set aside. Take 10-12 cloves garlic and grind it to a smooth paste. Add 2-3 tablespoons of water while grinding. Apply the paste on both sides of the fish. Set aside for 5 minutes.
2. In the mean time make a dry rub powder with 2 heaped tablespoon red chilli powder, 1 teaspoon fine pepper powder, 1 teaspoon salt and 2 heaped tablespoon corn flour.
3. Take the garlic marinated fish and dust it in the dry rub powder to evenly coat. Let the dusted fish rest for 20 minutes at room temperature.
4. Heat oil in a pan until very hot. The marinade 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 hot oil.
5. Drain the fried fish on a paper towel and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 15 mins
• Category: Starters
• Cuisine: South India

Find it online : https://www.kannammacooks.com/spicy-vanjaram-fish-fry/

South Indian Tamilnadu hotel style spicy Tomato Onion Chutney. Red Chutney, Kaara Chutney recipe for idli and dosa.

I think the most favorite chutney for idli or dosa has to be Tomato Onion chutney. We also call this Tomato Onion Chutney as the red chutney. The Tomato Onion chutney is my savior. It can be done within 15 minutes from start to finish. I do this Tomato Onion Chutney at least twice a week. We like Tomato Onion Chutney so much that I even use it as a spread for sandwiches. Tomato Onion Chutney is quick, its super delicious and so so easy to make. I have never had Tomato Onion Chutney leftovers. OK. Enough about my Tomato Onion Chutney ramblings. Here is how to do a jill-ikka-jast super fast Tomato Onion Chutney. Not just any Tomato Onion Chutney but a house favorite Tomato Onion Chutney. Its so so so so good.

Heat oil in a pan and add in very little mustard seeds. Let it splutter. Add in the urad dal. Add in the dried red chillies. I like to use dried Byadagi red chillies. It gives a fantastic colour. You can add any dried red chilli you have in your kitchen pantry. If you like it spicy, pump up the red chillies. If you want it subtle, just use a couple of red chillies only. Fry until the urad dal is nice and golden. Its important to get the dal to golden colour for any chutney.

Add in the roughly chopped onions and the curry leaves. Fry till soft and starting to brown. About five minutes on medium flame.

Add in the tomatoes and the salt and fry in medium flame for five minutes or until the tomatoes are mushy. Adding salt with the tomatoes helps in breaking down the tomatoes. Once the tomatoes are mushy, switch off the flame. Add in the tamarind and a teaspoon of jaggery. People think adding jaggery makes the chutney sweet. But adding jaggery enhances the taste of the chutney. There is an untold rule in Tamil cuisine. Whenever you add tamarind, you also add a teaspoon of jaggery. That spicy, tangy goodness gets elevated with jaggery. So the secret to the Tomato Onion Chutney is that little teaspoon of jaggery.

Remove the mixture from the pan and let it cool slightly. Run Tomato Onion Chutney mixture in a blender / mixie to a smooth paste. Do not add any water while grinding Tomato Onion Chutney.

Here are some recipes you can serve this Tomato Onion Chutney with. Dosa Variety recipes Soft idli using wet grinder recipe Soft idli using idli rava / rice rava recipe

• 2 tablespoon peanut oil
• 1/8 teaspoon mustard seeds (use very little)
• 2 tablespoon urad dal
• 4 dried red chilli
• 1 sprig curry leaf
• 3 Medium sized onions, roughly chopped
• 4 Medium sized tomatoes, roughly chopped
• 1 teaspoon salt
• a small piece of tamarind (10 grams, one rupee coin size)
• 1 teaspoon jaggery

1. Heat oil in a pan and add in very little mustard seeds. Let it splutter. Add in the urad dal. Add in the dried red chillies. Fry until the urad dal is nice and golden. Its important to get the dal to golden colour for any chutney.
2. Add in the roughly chopped onions and the curry leaves. Fry till soft and starting to brown.
3. Add in the tomatoes and the salt and fry in medium flame for five minutes or until the tomatoes are mushy. Switch off the flame. Add in the tamarind and a teaspoon of jaggery.
4. Remove the mixture from the pan and let it cool slightly. Run it in a blender / mixie to a smooth paste. Do not add any water while grinding.
5. Serve with idli or dosa.

Notes

This chutney can be stored in the refrigerator for up to two days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Chutney
• Cuisine: South Indian