Vanjaram Varuval

Ingredients

• - 4 thick vanjaram (seer fish) steaks
• - 1.5 tsp red chilli powder
• - 1/2 tsp turmeric
• - 1/2 tsp coriander powder
• - 1/4 tsp pepper
• - 1 tsp ginger-garlic paste
• - Salt to taste
• - 3 tbsp sesame oil

Method

1. Prepare vanjaram: Wash 4-5 thick vanjaram (seer fish / king mackerel) steaks. Pat completely dry. No whole fish with head visible.
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. Marinate generously: Coat fish steaks all over including the sides with the spice paste. Get it into all surfaces. Marinate 1-2 hours.
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. Test oil: A piece of marinade should sizzle vigorously immediately when dropped in.
6. Place fish: Carefully lower fish steaks into the hot sesame oil. Do not move for 4-5 minutes.
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. Flip carefully: Turn each steak with a wide flat spatula. Fry the second side 4-5 minutes until equally dark and crispy.
9. Drain briefly: Remove from oil and drain on paper for just a moment.
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.