Unakka Maanthal (Nangu Fish) Varuthathu

by SobhaKesavan
Unakka Manthal is a delicious, crispy fish fry famous all over Kerala. Fish is an excellent source of protein and this toothsome fry is made with the delectable flatfish, sole, known as manthal in Malayalam. The flaky texture and delicate flavor of sole is perked up with a spicy, zingy rub and then pan-fried with a liberal seasoning of black pepper and with the flavor of grinded shallots. This can be served as a side dish or as a appetizer too.
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Votes: 2
Rating: 4.5
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Unakka Maanthal(Soak the Fish in normal water for at-least one hour, Nangu Fish) - 3 -
  • Black pepper - 2 Tspns
  • Shallots(Or one medium size Onion) - 5 Nos
  • Salt(To taste) -
  • Turmeric powder - 1 Tspn
  • Coconut/RefinedOil(As required to fry the Fish) -
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Unakka Maanthal(Soak the Fish in normal water for at-least one hour, Nangu Fish) - 3 -
  • Black pepper - 2 Tspns
  • Shallots(Or one medium size Onion) - 5 Nos
  • Salt(To taste) -
  • Turmeric powder - 1 Tspn
  • Coconut/RefinedOil(As required to fry the Fish) -
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Clean the soaked Unakka Maanthal (Nangu Fish) by removing the head, tail and skin. Wash properly and cut into medium size pieces and keep the pieces separately.
  2. Clean Black Pepper and grind it in granule form without adding water.
  3. Peel the Shallots/Onion and grind it. Add Turmeric Powder, Black Pepper Granules and Salt into the grinded Shallots/Onion and mix it well and keep this paste aside.
  4. Add the Fish pieces into the paste (prepared with Shallots/Onion, Pepper Granules, Turmeric Powder and Salt), mix the Paste with the Fish pieces well and keep it separately for some time
  5. Heat a Frying Pan/Cheenachatti, apply some Oil and then change the Masala coated Fish pieces into the Frying Pan/Cheenachatti and fry one side of the Fish pieces first and then turn the pieces into other side and fry that side also.
  6. When both sides of the Fishes are fried properly, put off the stove and change the fried Fish pieces into a serving plate, garnish the fried Fish pieces with Onion/Shallot pieces and serve it as and when required.
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