If you love Kerala’s coastal cuisine, this Kerala-style pomfret fish fry will steal your heart — and your appetite! Traditionally, this spicy, tangy, coconut oil–infused dish is pan-fried to perfection. But here’s the twist — we’re doing it in the air fryer, keeping it light, crisp, and guilt-free without compromising on that authentic flavor.
The fish is marinated with a blend of red chili powder, turmeric, black pepper and a touch of ginger-garlic, all brought together by the earthy richness of coconut oil. Once air-fried, it turns beautifully golden and slightly charred at the edges — just like the traditional Kerala meen varattiyathu.
Serve it hot with steamed rice, kappa (tapioca), or Kerala parotta, and a side of sliced onions, lemon wedges, and green chilies. Don’t forget to drizzle a few drops of coconut oil and scatter some crispy curry leaves on top for that final Kerala touch 🌿
Whether you’re a seafood lover or simply craving some nostalgic flavors from home, this air fryer version of pomfret fish fry brings all the taste and none of the oil splatter!
Watch the video for more details
🐟 Ingredients (for 400 gms medium pomfrets)
- 3 tsp red chili powder (use Kashmiri chili for color + spicy chili for heat)
- ½ tsp turmeric powder
- 1/4 Fennel powder.
- 1/4 tsp black pepper powder
- Salt – to taste
- 1 tablespoon Ginger garlic paste
- 1/ 2 Lemon juice.
- 1 tsp coconut oil.
🧂 Marination
In a bowl, mix all the spices, lemon juice (or tamarind water), and coconut oil to make a thick paste.
Rub the masala generously over the fish — inside the cuts and cavity too.
Let it marinate for 30–60 minutes (refrigerate if longer).
🔥 Air Fryer Method
Preheat the air fryer to 180°C (356°F) for 5 minutes.
Brush a little coconut oil on the basket (or use a parchment liner with holes).
Place the marinated pomfrets in a single layer.
Air fry at 180°C for 10-12 minutes.
Flip the fish, brush with a bit of oil, and air fry another 7–8 minutes — until golden and crisp.
For an extra-crisp Kerala touch, air-fry for 2 minutes at 200°C at the end.
You can also toss in a few curry leaves in the last 2 minutes — they turn crisp and aromatic.
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