The weekend is here. Bangalore weather is gorgeously sexy for an extra dose of sleep. While the Winter is slowly approaching, you can feel the Crisp Chillness in the Morning Air. Here is Kerala Fish Fry to accompany your weekend lunch. A super easy preparation.
Kerala Fish Fry
This dish can easily fall into Bachelor’s cooking list.15 minutes marination and 10 minutes cooking, that’s all. I will suggest serving directly from the frying pan. That’s the real charm. If you are planning for your lunch, then this is the dish to cook at the end. Meen varuthathu is what ‘Kerala Fish Fry’ called in Malayalam. Meen means Fish.
I have used Seer Fish here. You can use King Fish, Pomfret or Malabar trevally etc. Don’t judge the dish with the term ‘FRY’ as it comes with the super goodness of virgin Coconut oil from The Happy Grove.
This dish can be counted as Healthy for many reasons. Let’s talk about the Fish first.
Seerfish has a rich source of omega-3 fatty acids and vitamin B-12. It also a good source of Protein. The fatty acid help in lowering the risk of many diseases in the human body. Eating fatty fish at least twice a week is needed to meet your Omega-3 requirement.
When you add the Virgin Coconut Oil to your Kerala Fish Fry, undoubtedly it became more healthy. The cold processed virgin Coconut oil has loads of benefits. Virgin Coconut oil is high in natural saturated fats. Those fats not only increase the healthy cholesterol (known as HDL cholesterol) in your body but also help convert the LDL “bad” cholesterol into good cholesterols.
Due to its HIGH smoking point, Virgin Coconut oil is best for Indian Cooking. Don’t follow western food habits blindly. Rather use what is local and easily available. Let’s connect to our roots.