Cooking guide
Which style suits which fish?
A quick guide to the four classic ways fish is cooked at home.
Fry (Varuthathu)
Best for Mathi, Ayala, Neymeen, Avoli, Netholi, Kilimeen and Vaala. Marinate in chilli, turmeric and pepper, then shallow fry in coconut oil.
Red curry (Mulakittathu)
Best for Choora, Chempalli, Sheelavu, Ayala and Mathi. Cooked with kudampuli (Malabar tamarind) in a clay pot. Tastes better the next day.
Coconut curry / Molee
Best for Kaalanchi, Neymeen, Avoli and prawns. A mild stew in coconut milk. Goes well with appam.
Pollichathu & Roast
Best for Karimeen, Kanambu, Chemmeen, Koonthal and Njandu. Masala-coated and roasted, or wrapped in banana leaf.