You can now find Vanjaram in many parts of the city.  Vanjaram is a popular business in the city, which offers Vanjaram fish fry and king fish fry at a very affordable price.

Vanjaram fish fry / king fish fry (restaurant style)

In this post I will be sharing my favorite fish fry to eat in the Philippines, which is known as Vanjaram fish fry. It’s very simple to make, yet you will be surprised that it tastes great, and is a great dish to eat when you want to eat something heavy on the stomach, and something that you can eat with your hands.

Vanjaram meen varuval (king fish fry) is a popular dish in south India that can be found on almost every restaurant menu. If there is a fish fry at my mother-in-home, law’s it must include vanjaram fish (king fish), sankara (red snapper), and other fish. Vanjaram is a solid fish with one bone that is very simple to consume. Vanjaram fish fry is a delectable dish. I’ve previously showed you a number of fish fry recipes that you may use with vanjaram fish.

I used a particular masala for frying in this vanjaram fish fry, which gives the fish fry a unique taste, flavor, and crunchiness. My husband’s favorite fish fry is this one. While preparing this large fillet fish, I recall my visit to the Andaman and Nicobar Islands, where I had vanjaram fish fry and fish curry, but I don’t recall the flavor. When we order fish fry at a restaurant, we are only given one piece of fish fry, but it is a large fillet garnished with onion rings and lemon wedges.

For this vanjaram fish fry, I marinated the fish with a few spices before frying it and adding the remaining freshly ground masala on top. Idli podi is the scent of the specific ground masala. This unique ground masala may be sprinkled over the fillet while it is being fried, or it can be used as a second marinate and then fried. This vanjaram fish fry is extremely flavorful, spicy, and wonderful.

Time to prepare: 20 minutes (does not include time to marinate)

10–12 minutes each fillet to cook

Tamil Nadu cuisine

Serves: 2

Spiciness: Very spicy

Ingredients

Method

    • Put urad dal, black peppercorns, fennel seeds, and curry leaves in a dry pan and roast over low heat. Roast until the color changes, the curry leaves crisp up, and the fragrance emerges.
    • Allow to cool before grinding to a coarse powder with a pinch of salt. Set it aside for now.
    • First, marinate the fish in the first marinade for 1 to 4 hours, covered in the refrigerator.
    • I used two ways to make the freshly ground masala.
    • The first is to use the masala powder as a second marinade. After rubbing the masala on each fish fillet to coat it, cook it.
    • Second, sprinkle 1/2 to 3/4 tsp (or as needed) of ground masala over the marinated fish before placing it on the tava or pan for cooking.
    • I tried both, and they were both excellent.
    • Remove the marinated fish from the refrigerator approximately 1/2 hour before you want to cook it.

Fish is fried.

  • To shallow fry, heat the tava or pan and add enough oil. When the pan is heated, add the marinated fish, one large slice at a time, and cook for 2 minutes.
  • Sprinkle the ground masala on top of the fish, turn it over, and cook for another 2 minutes.
  • Return the ground masala to the top of the fish, flip it over, and cook for another 2 minutes, or until the masala has thoroughly adhered to the fish. Cook the fish until it is well done.
  • Turn the fish piece every few minutes, allowing 1 1/2 to 2 minutes between each turn.
  • Cook the fish until it is well done. The coating becomes a rich crimson color and gets sharp as well.
  • While cooking, be sure to turn the fish often. Cook the fish in a uniform manner. Make sure you don’t flip the fish too many times.
  • Fish cooks quickly. The fish gets firm after it has been fried.
  • I sliced the remaining slice of fish into tiny pieces, covered both sides with ground masala, and fried the fish on both sides on a tava with a drizzle of oil as required.
  • If you flip the fish right away, the coating will fall off with it.
  • Fry the fish in batches and serve it on a dish when it’s done.
  • Finally, when frying the final batch of fish, I simply added a few curry leaves to the same oil to use as decoration. Curry leaves have a wonderful crispy and crunchy flavor.
  • With onion rings and a lemon slice, serve this delectable vanjaram masala fish fry.

Notes

  • When turning the fish, try to use a tong.
  • You may use a little or large fillet, however the cooking time will vary according on the size and thickness of the fish.
  • Only flip the fish once it has been cooked on one side.
  • When the oil is heated, place the fish on the tava. Otherwise, the masala will cling to the surface of the tava and fall out.
  • Cook on a medium heat setting rather than a high one. Once the oil is heated, turn down the heat a little.

 

Ever wanted to try a restaurant-style King Fish fry? Want to know the secret to the perfect preparation? This post will teach you everything you need to know about the preparation and the taste of King Fish fry. It also provides you with some of our personal tips and tricks on how to prepare and cook your own King Fish fry.. Read more about vanjaram fish fry online order and let us know what you think.