🇮🇳 Indian

Vanjaram Pepper Fry

Name: Vanjaram Pepper Fry
Prep time: 18 min
Cook time: 18 min
Total time: 36 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 2 Green Chili; 1/2 tsp Turmeric Powder; 1 Lemon; 500 g, steaks Fish; 1-2 tsp Red Chili Powder; 4 tbsp, for shallow frying Mustard Oil; 1 cup, chopped Peanut Oil; 1 tsp Black Pepper; 4 tbsp, for coating Semolina (Rava)

🇮🇳 Indian

Seer-fish fry with pepper crush, the Chennai mess-hall order. Crisp-crusted, soft-flaked — the coastal Indian fry-up standard. Best with a squeeze of lime and cold weather.

Prep 18 min Cook 18 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Green Chili2
Turmeric Powder1/2 tsp
Lemon1
Fish500 g, steaks
Red Chili Powder1-2 tsp
Mustard Oil4 tbsp, for shallow frying
Peanut Oil1 cup, chopped
Black Pepper1 tsp
Semolina (Rava)4 tbsp, for coating

Instructions

1
Dry the fish well, score diagonal slits, and season into every cut.
2
Rub the marinade of the black pepper and spices into the scores; rest it in the fridge.
3
Coat thickly — the craggy bits become the best part.
4
Cook on medium-high so the crust shatters and the inside just turns opaque.
5
Plate with the black pepper remnants fried crisp alongside, lemon and sliced onion.

Chef's tip

Shallow-fry, never deep — control beats quantity.

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Watch how it's made