Fish Perattu/Varattiyathu (Fried Fish Roast)

Sharing a Fish recipe after sometime.

Have you tried Kerala Fish Fry? If not, it's something you need to remedy at the earliest!

So, try recalling the best ever Kerala fish fry you've ever had. How do you feel about covering that fish fry with a spicy masala packed with tons of flavor? This Fish Perattu is exactly that.

Pearl onions, garlic, red chilli flakes, Malabar tamarind, and tons of curry leaves come together to create this beautifully spiced dish.

You can have on it's own as a starter or you can have it with rice or appam.

Do try it and let me know how you like it.

Here is the recipe…

Recipe from here

Fish perattu
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Fish Perattu/Varattiyathu (Fried Fish Roast)

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Course: Lunch
Cuisine: Indian, South Indian, Kerala, Keralan
Keyword: Fish Fry, Spicy Fish Fry, Fish Roast
Author: Maria Jose Martin


  • 250 gms Fish (cut into small-medium size cubes)
  • For Marination
  • 1.5 tsp Kashmiri chilli powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Ginger garlic paste
  • 1/2 tsp crushed black pepper powder
  • 1/2 -1 tsp Lemon juice
  • 1/2 tsp Coconut oil
  • Salt
  • For Masala
  • 15-20 Small/pearl onion
  • 2 tsp Garlic (refer notes)
  • 1 tsp Ginger
  • 1/2 tbsp Dry red chilli flakes
  • 1/2 – 1 tsp Crushed black pepper
  • 1/2 tsp Turmeric powder
  • 1/2 – 1 tbsp Coconut oil
  • A pinch Fenugreek (uluva) powder
  • 1 piece Kudampuli (fish/malabar/kerala tamarind) (soaked in 1-2 tbsp, warm water for 10-15 mins)
  • Salt
  • Curry leaves


  • Marinate the cleaned fish cubes with the ingredients listed under "for marination". Keep aside for half an hour.
  • Shallow fry the fish pieces in a wide pan, till it's almost done.
  • Crush together the pearl onion, garlic with skin, and ginger.
  • Add turmeric powder, crushed red chilli flakes, crushed black pepper, coconut oil (1/2-1 tbsp) and curry leaves to the crushed pearl onion, ginger & garlic. Mix everything well with your fingertips.
  • Heat 1 tbsp coconut oil (use the same pan itself) and add the pearl onion and spice mixture. Cook for 4 – 5 mins or till the raw smell goes. Add a pinch of fenugreek powder. Add soaked kudampuli along with the pulp.
  • Add fried fish pieces and salt. Mix well. Cover and cook on low flame for 8-10 mins.
  • Add some more curry leaves and remove from fire.


I used king/seer fish (neymeen) for this dish. You can use any meaty fish for this dish. Try to use fresh fish for maximum flavor. 
You can adjust the spice levels to suit your taste.
For the masala, garlic is used with the skin. 
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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