Nei Meen Varuval is a typical fish fry made with the fish variety called as the Nei Meen. With simple spices and roasting the fish, it makes a wonderful starter or a side dish for rice.
We only buy Vanjaram Meen and sometimes Shankara for gravy. So when there was another variety that will taste great as roast, our help got this Nei Meen. Since I didn't know what variety it was, I asked her what it was and she said it was told her as Nei Sudumbu. On further checking she was confused if it only Nei Meen or it is called Nei Sudumbu. Whatever it is, my kids said it tasted great.
This is the final dish for the final week of BM#105 where I have been doing One Country, One Category.
Nei Meen Varuval
250 gms Nei Meen / Butter Fish
Salt to taste
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
A Pinch Turmeric Powder
2 tsp Rice Flour
2 to 3 tbsp Cooking Oil
Wash and prep the fish as required. Drain the water.
In a bowl, add all the spices and mix well.
Use little water to make a paste.
Rub the fish with the masala and keep it aside for 10 mins.
Heat a pan with oil, place the fish over it and cook over low flame until both sides are roasted.
Serve with rice
Nei Meen Varuval
- 250 gms Nei Meen / Butter Fish
- Salt to taste
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- A Pinch Turmeric Powder
- 2 tsp Rice Flour
- 2 to 3 tbsp Cooking Oil
- Wash and prep the fish as required. Drain the water.
- In a bowl, add all the spices and mix well.
- Use little water to make a paste.
- Rub the fish with the masala and keep it aside for 10 mins.
- Heat a pan with oil, place the fish over it and cook over low flame until both sides are roasted.
- Serve with rice