Kerala Meen Fry (Masala Fried Mackerel)
Mackerel fillets rubbed with ginger, chilli and spice, then shallow fried until crisp, a Keralan fish fry served with lemon and coconut rice.
Made with Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min plus marinating
- LevelEasy
- Costabout £2.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the mackerel dry and score the skin with 2 or 3 shallow cuts so the spices can get in.
- 2
Mix the ginger and garlic paste (see the base recipe) with the turmeric, chilli powder, black pepper, salt, lemon juice and your ready made garam masala (see the base recipe) to form a thick paste. Rub it all over the fillets. Leave for 20 minutes.
20 min - 3
Sprinkle the rice flour over a plate and press each fillet lightly into it, shaking off the extra. This gives a crisp coating.
- 4
Heat the coconut oil in a large non stick frying pan over a medium high heat. Fry the curry leaves for 20 seconds until crisp, then lift out onto kitchen paper.
0 min 20 s - 5
Fry the fillets skin side down for 3 to 4 minutes, until the skin is crisp and the edges look golden. Turn and cook for 2 minutes more, until the flesh is opaque all the way through.
6 min - 6
Serve straight away with the crisp curry leaves, lemon wedges and rice.
Tips
- Rice flour is what makes the coating crisp without gluten. Plain flour makes it softer.
- Do not overcrowd the pan. Fry in two batches if needed so the fish fries rather than steams.
- Ask the fishmonger to pin bone the mackerel. It takes seconds and saves picking bones at the table.
Storing and freezing
Best eaten straight away. Cool leftovers within 1 hour and keep in the fridge for up to 1 day, then reheat in a hot oven until steaming hot all the way through. Do not freeze.
Questions
Can I use a different fish?
Yes. Sardines, sea bream, sea bass and firm white fish like haddock all work. Cook thicker fillets for 1 to 2 minutes longer, until opaque and flaking.
Where do I find curry leaves?
Fresh curry leaves are sold in Asian grocers and some large supermarkets. They freeze well. Leave them out if you cannot find them, as there is no real substitute.
Is this fish fry gluten free?
Yes. Rice flour replaces ordinary flour, and the spices contain no gluten. Check your chilli powder label for fillers if you are coeliac.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.