Masala Meen Varuval (Fish Roast)
This is a simple meen varuval recipe with basic ingredients from your kitchen. Marination is most important to let the flavor seep inside the fish. I would prefer the whole process of cooking the varuval on medium low flame, as that keeps the masala intact and gives the crispness needed.
Fish 10 slices
Coconut 1/2 cup grated
Garlic 10 cloves
Fennel seeds 1 tablespoon
Red chilli powder 3 teaspoons
Tamarind extract -2 teaspoons
Salt as needed
Oil as needed
How to Start?
In a mixie, grind coconut, garlic, red chilli powder and fennel seeds in to a thick smooth paste. Do not add much water while grinding.
Marinate the ground masala on the fish slices, along with salt and tamarind extract. Let the masala coat well on the fish. Allow it to rest for atleast one hour.
In a pan or on iron tawa, heat 2 tablespoons of oil. Place the marinated fish, three fish at a time if the pan size is small. Carefully place it on the tawa and let it cook on medium low flame for 3 minutes. After 3 minutes flip the slices and cook on other side. Add some oil if needed and let it cook. Cook until the outer layer gets crispy and turns golden brown.
Serve the fish roast with steaming hot rice