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Pepper Fish Fry Recipe | Milagu Meen Varuval

Pepper Fish Fry Recipe
Sunday, a cherished day in my household, is often synonymous with a delectable fish feast. I have made it a tradition to experiment with an array of side dishes and gravies to complement the star of the day – fish. This particular fish fry bears a resemblance to my beloved mushroom pepper dry recipe, albeit with a slight twist. The result is a dish that stands out for its exceptional taste and deliciousness. I firmly believe that your family will wholeheartedly embrace this creation.
Pepper Fish Fry with step by step pictures
This recipe is ideally suited for fish varieties like vanjiram, tilapia, and other filleted or fleshy fish. While it pairs exquisitely with rasam rice, its versatility shines as it can be relished as a side dish alongside any of your favorite main courses. May you relish every bite and enjoy your meal to the fullest.

Pepper Fish Fry

Recipe Cuisine: South Indian | Recipe Category: Non veg / Seafood
Prep Time: 10 mins | Cooking Time: 20 mins | Serves: 3


Fish - 300 gm
Onion - 1
Green chilli - 2
Chilli Powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Peppercorns - 1 tblspn
Fennel seeds - 1 tsp
Mustard seedss - 1 tsp
Lemon juice - 1 tsp, optional
Curry leaves - a sprig
Oil - 3 tblspn


Cut fish into small finger sized pieces or your desired shape.

Wash the fish and take it in a bowl. Add in chilli powder, turmeric, salt and lemon juice to taste.

In a mixer, take the peppercorns and fennel seeds. Grind them into a smooth powder.

Heat little oil in a pan and shallow fry the fish till it is cooked well.

In the same pan, heat a tablespoon of oil and add in mustard seeds.

When mustard seeds begin to pop, add in finely chopped onion, slitted green chillies and curry leaves. Stir fry for few minutes.

When the onion becomes soft, add in coriander powder, cumin powder, finely ground pepper and fennel powder. Add very little salt as we have already cooked the fish with salt.

When the raw smell of the masalas are gone, add in fried fish. Toss well to coat evenly for about 2 minutes.

Serve hot with rasam rice or any of your favourite dish. Enjoy!

  • You can avoid chilli powder and simply fry the fish or add more pepper to taste.
  • Do not fry the fish too much as it will become hard and dry.
  • You can skip adding lemon juice.
  • Instead of shallow frying you can also steam cook the fish.
Keep all your ingredients ready
In a mixer, take peppercorns and fennel seeds. Grind them into a fine powder.
Finely chop onion a slit the green chillies.
Cut the fish into small pieces
Was the fish thoroughly and add in turmeric powder
Add in 1/2 tsp of little chilli powder
Add salt to taste
Squeeze little lemon juice. This is an optional step.
Combine everything together to coat evenly
In a pan, heat little oil to shallow fry and place the fish
Flip the other sides to cook evenly. Do not overcook the fish as it will become very dry and hard.
Place the fried fish in a paper towel to drain excess oil.
In the same pan, heat little oil and pop some mustard seeds. Once mustard seeds begin top crackle, add in finely chopped onion and green chilli
Add in curry leaves for a nice flavour
Now, add in coriander powder and cumin powder.
 Add crushed pepper and fennel seeds.
Stir fry till the raw smell is gone
Now, add the fried fishes
Toss well. Stir fry for 2 minutes and remove from flame.
Milagu Meen Varuval Ready

1 comment:

  1. Looks yummy and healthy. Going to try with my Blue Diamond Fry Pan.