Vanjaram Varuval

Method

1. 1

   Prepare vanjaram: Wash 4-5 thick vanjaram (seer fish / king mackerel) steaks. Pat completely dry. No whole fish with head visible.

2. 2

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

3. 3

   Marinate generously: Coat fish steaks all over including the sides with the spice paste. Get it into all surfaces. Marinate 1-2 hours.

4. 4

   Heat sesame oil: Heat 4-5 tbsp sesame oil in a heavy flat pan on medium-high heat. The generous sesame oil is non-negotiable for authentic vanjaram varuval.

5. 5

   Test oil: A piece of marinade should sizzle vigorously immediately when dropped in.

6. 6

   Place fish: Carefully lower fish steaks into the hot sesame oil. Do not move for 4-5 minutes.

7. 7

   Check base: Lift a corner with a wide spatula — the base should be very dark red-brown, crispy and slightly charred at the edges.

8. 8

   Flip carefully: Turn each steak with a wide flat spatula. Fry the second side 4-5 minutes until equally dark and crispy.

9. 9

   Drain briefly: Remove from oil and drain on paper for just a moment.

10. 10

    Serve: Plate immediately with a halved lime, fresh curry leaves and raw onion rings beside the fish. Vanjaram varuval should be dark, intensely spiced and crispy. Serve as a side dish with rice and sambar.