Curry Leaves infused Fish Fry | Curry Leaf Flavored Vanjaram Fish Fry

On our wedding anniversary for a change we made fish curry, this fish fry and tempered tapioca for a special dinner for our family from regular chicken or mutton.Actually it was super tasty and we felt that we had a great dinner after a long time that too our village food.

For this fry, the cleaned fish is marinated with a ground paste of green chilly,curry leaves,ginger and garlic.Then again to add more color red chilly powder and turmeric were added.Kept for marination and fried.The more the marinating time the more tasty it will be.

Preparation time: 5mins
Marinating time 1-2 hours
Cooking time:15 mins


  • King fish pieces-1\2 kg
  • Green chilly-3
  • Ginger-1 inch size
  • Curry leaves-handful
  • Garlic pods-4
  • Lemon juice-from a lemon
  • Red chilly powder-2 tsp(adjust)
  • Turmeric powder-1\2 tsp
  • Salt to taste
  • Oil- to fry


1.Grind green chilly,ginger,garlic,curry leaves to a paste.

2.Clean the fish well.Add the ground paste first ,lemon juice and mix it well.Keep for some time.

3.Then add red chilly powder, turmeric powder,salt, and marinate it well.

4.Keep aside for minimum one hour.

5.Heat oil in a tawa and shallow fry these pieces.(don't over crowd it).When fired on one side flip and cook on the other side.

Serve hot.


1.Keeping the marinated pieces for minimum a hour is a must for flavors to infuse well.

2.Adjust red chilly powder as we have already added green chilly.


  1. That paste sounds really delicious...

  2. This marination sounds interesting.. saving this Babi 😊


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