Spicy fried fillets of fish

Meen varuval

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

Any firm-fleshed fish, such as salmon, swordfish or monkfish, can be used for this dish but the fillets must come from a big fish.


  • 800 g/ lb boned and skinned fillets of fish, cut into pieces about 7.5 cm/3 inches by 4 cm/1½ inches and 12 mm/½ inch thick
  • juice of


  1. Season the fish fillets with the lemon juice and some salt and set aside while you blend the chillies, shallots onion, ginger, vinegar and turmeric to a thick paste, adding a drop of water if necessary.
  2. Coat the fish fillets on both sides with this paste. In a frying pan, heat some oil and shallow-fry the fish until crispy on both sides.