Vanjaram Varuval Recipe

Prepare fish

Pat the kingfish steaks dry with paper towels. Make two shallow diagonal slashes on each side so the marinade penetrates.

Combine lime juice, turmeric powder and 1.5 tsp salt in a bowl. Rub this mixture evenly over both sides of each steak and into the slashes. Set aside to marinate 15–20 minutes (no longer than 30 minutes to avoid 'cooking' the fish with lime).

In a shallow plate or bowl, mix red chilli powder, coriander powder, fennel powder, black pepper powder, garlic paste, ginger paste and rice flour (or besan). Taste a pinch and adjust salt if needed (remember fish already has some salt). This dry-spice mix will form the coating.

After marination, coat each fish steak evenly with the spice mixture, pressing gently so it adheres into the slashes and on the surface. Let coated steaks rest for 5 minutes so coating sets; this helps develop a crisp crust when frying.

Heat a wide, heavy skillet (preferably cast-iron or nonstick) over medium heat. Add oil and let it warm until shimmering but not smoking (about 2–3 minutes).

Add mustard seeds and let them crackle. Add fenugreek seeds and fry for 10–15 seconds until aromatic (be careful; fenugreek can brown quickly).

Add sliced shallots and sauté on medium heat until they start to turn light golden (2–3 minutes). Add slit green chillies and curry leaves; sauté for another 30 seconds until curry leaves are crisp and shallots are fragrant. Remove the aromatic mixture to a plate and reserve—this will be used to top the fried fish.

Return the pan to medium-low heat and add a little more oil in the same pan if surface looks dry, ensuring there is enough to shallow-fry (about 2–3 mm depth).

Carefully place the coated fish steaks in the pan, leaving space between pieces. Fry in batches if needed. Cook the first side for 4–5 minutes without moving so the crust sets and becomes golden-brown. Adjust heat to keep it from burning; medium to medium-low is ideal.

Carefully flip each steak using a spatula and cook the other side for 3–4 minutes until the crust is cooked and the fish flakes easily with a fork. Total cook time will vary by steak thickness (aim for an internal temperature of 60–63°C / 140–145°F). If steaks are thick, cover the pan with a lid for 1–2 minutes to ensure cooked through, then remove lid to re-crisp.

Transfer fried steaks to a paper towel-lined plate to drain briefly. Repeat with remaining steaks, adding small amounts of oil between batches if needed.

Return the reserved sautéed shallots, green chillies and curry leaves to the pan for 10–15 seconds to reheat if they cooled. Spoon them over the fried fish steaks.

Sprinkle chopped coriander over the fish and serve immediately with lemon wedges on the side. Adjust seasoning with extra salt or a squeeze of lemon to taste.