Wednesday, May 11, 2011

Meen Varuval

Good evening fellow bloggers! I'm sorry about posting this so late. I had a delay with my laptop. My power cord decided it didn't like life and it passed on, so I was forced to go buy another one, however, it works and I'm back in action! Today, I wanted a little foreign culture in our diet, so I grabbed a recipe from Madras, India. It's called Meen Varuval. It's basically spicy, pan-fried fish steaks. So, let's grab that apron (please, make sure it's the one that states: kiss the cook) and let's go cook!

Meen Varuval

You will need:

  • 2.5 tablespoons ground coriander
  • 2.5 tablespoons cayenne
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 6 tablespoons water
  • 5 to 6 teaspoons fresh lime or lemon juice
  • 4 swordfish steaks, 1/2 inch thick
  • Vegetable oil for frying
  • Lime or lemon wedges for garnish 
  • Naan bread
  • Jasmine rice


  1. Place the coriander, cayenne, turmeric, cumin, salt and lime juice on a large plate and stir to combine.
  2. Add about 6 tablespoons of water and stir to form a thick paste.
  3. Taste the mixture for a good balance of salty and sour, but it should be fairly salty at this stage.
  4. Rub both sides of the fish steaks with the paste and set aside to marinate for at least 15 minutes.
  5. Prepare the saffron rice and keep warm.
  6. Rub the bottom of a large, heavy frying pan (cast iron works great) with vegetable oil and place over medium-high heat.
  7. When the pan is hot, fry the steaks 2 at a time until nicely browned and just cooked through, 6 to 8 minutes per side, turning once.
  8. Transfer to a heatproof plate and keep warm in a low oven.
  9. Repeat with the remaining two filets, adding more oil if necessary.
  10. Garnish steaks with lime wedges.
  11. Serve with rice and naan!

And once again, you have masterfully cooked a wonderful dinner. Way to go everyone! I'll see you all tomorrow. Good night!