Pattathy Manthal fry

 Pattathy Manthal fish fry is a Kerala-style spicy fish fry usually made with Manthal (silver belly fish / pony fish), also called Pattathi Meen in some coastal areas. It’s small in size, has soft flesh, and is very tasty when fried with the right masala. Here’s how you can prepare it:

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🐟 Ingredients

• Manthal fish (pattathi meen) – 500 g (cleaned, scaled, washed with salt & lemon)

• Turmeric powder – ½ tsp

• Red chilli powder – 2 tsp

• Kashmiri chilli powder – 1 tsp (for color, optional)

• Black pepper powder – ½ tsp

• Ginger-garlic paste – 1 tsp

• Green chilli – 1 (crushed, optional for extra spice)

• Lemon juice / Vinegar – 1 tsp

• Salt – as required

• Coconut oil – for shallow fry

• Curry leaves – few sprigs

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🔪 Preparation

1. Clean the fish well – Remove scales, wash thoroughly with turmeric, salt & lemon juice to remove raw smell. Drain water fully.

2. Prepare masala paste – Mix chilli powder, turmeric, pepper, ginger-garlic paste, lemon juice, and salt with a little water to make a thick paste.

3. Marinate – Coat the fish evenly with this paste (inside and outside). Keep aside for 30 minutes to 1 hour.

4. Fry the fish –

   • Heat coconut oil in a pan.

   • Add curry leaves for flavor.

   • Place the fish carefully and shallow fry on medium heat until golden brown and crispy on both sides.

   • Drain on paper towels.

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🍋 Serving

• Serve hot with Rice, sambar, Rasam, or kanji (rice gruel).

• You can also sprinkle a little lemon juice on top before serving for freshness.

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👉 Do you want me to also give you the authentic toddy shop (shaap) style version of manthal fish fry? That one uses slightly different spices and is extra crispy.