Vanjaram Fry

Method

1. 1

   Prepare vanjaram: Clean and cut 4-5 thick vanjaram (seer fish) steaks. Wash and pat completely dry.

2. 2

   Make Tamil marinade: Mix 2 tsp red chilli powder, 1 tsp turmeric, 1 tsp fennel powder, 1 tbsp ginger-garlic paste, half tsp cumin powder, salt and 1 tbsp lemon juice to a thick paste.

3. 3

   Marinate: Coat the fish steaks generously all over with the spice paste. Marinate 1 hour minimum.

4. 4

   Heat sesame oil: Heat 4 tbsp sesame oil in a flat heavy pan on medium-high heat.

5. 5

   Test oil: Drop a tiny bit of marinade into the oil — it should sizzle immediately and vigorously.

6. 6

   Fry first side: Place fish steaks in hot oil. Do not move for 4-5 minutes. Use a splatter guard as sesame oil can spit.

7. 7

   Check base: Lift with a spatula — the base should be deep red-brown and very crispy.

8. 8

   Flip carefully: Turn each steak. Fry the second side 3-4 minutes until equally golden.

9. 9

   Drain: Remove carefully and drain on paper towels briefly.

10. 10

    Serve: Plate immediately with a halved lime and fresh curry leaves. No whole fish with head visible. Vanjaram fry should be crispy, dark red and intensely flavoured.