Crispy Unakka Manthal Fry|Dried Sole Fish Fry – Crunchy & Spicy!

Unakka Manthal Varuthathu – Dried Sole Fish Fry

    Few dishes bring as much nostalgia to my plate as Unakka Manthal Varuthathu—a crispy, flavour-packed Dried Sole Fish Fry. More than just a dish, this is a journey down memory lane. Every trip to Palakkad is incomplete without bringing back a pack of Unakka Nangu or Unakka Manthal, making it an inseparable part of my travel memories.

A Nostalgic Bite

    My love for dried fish goes back further than I can remember. It has been one of my absolute favourites since childhood. Holidays at my mother’s home meant a visit to the Kongad Chanda—a bustling shandy market in Kongad, open only on Mondays. My grandfather would carry a big vatti (basket) to the market and return with loads of groceries, fresh vegetables, and, without fail, two special items—A pack of dried fish wrapped in newspaper, securely tied with jute rope.  A few Ari Murukku, tied like a garland, ready to be devoured.

    The moment he returned, we kids were treated to crunchy Murukkus, while my grandmother got busy frying Unakka Nangu. A crispy piece of Unakka Manthal with steaming rice? Heaven!

Love It or Hate It – The Unakka Meen Debate

    Of course, dried fish isn’t for everyone...  Dried fish, or Unakka Meen in Malayalam (Karuvadu in Tamil), is a delicacy that divides opinions. While some people adore its bold umami flavours, others find its pungent aroma overpowering. But for those who love it, the experience is unmatched!

    I’m the only one in my household who eats dried fish, which often gets me the classic "Kazhuthaikku Theriyuma Karuvattu Vasanai?" (Can a donkey appreciate the aroma of dried fish?) remarks! But honestly, What a Karuvad! If you know, you know!

Unakka Manthal Varuthathu – A Spicy & Crispy Dried Sole Fish Fry

Authentic Kerala-Style Unakka Manthal Fry

    Dried and salted fish have an incredible variety of recipes across cultures, but my version is deeply rooted in my family’s cooking traditions and a bit of Tamil and Malaysian influences.

My mother’s recipe keeps it simple and traditional— 

• Red Chilli Powder & Turmeric for spice. 
• Coconut Oil for that authentic Kerala touch. 
• Crisp frying for the perfect texture.

    My mother-in-law, on the other hand, prepares it differently—served with a spicy shallot-green chilli-tamarind chutney (Ulli Chathachathu). But that’s a recipe for another time!

Crispy & Spicy Dried Sole Fish Fry (Kerala Unakka Manthal Varuthathu) Recipe

Perfectly Fried Unakka Manthal – Authentic Coastal Flavours!

Ingredients:

• Unakka Manthal / Dried Sole Fish – 10-12 small fish
• Turmeric Powder – 1/2 teaspoon
• Red Chilli Powder – 1 tablespoon
• Salt – To taste (optional)
• Coconut Oil – For frying

HOW TO PRESERVE RAW MANGOES

    April marks the arrival of summer in India.  With sweltering heat comes along the seasonal local produces like Mangoes & Jack fruit.  The womenfolk utilize the heat to preserve the produces, get ready with pickling, drying etc.,  Summer in India has become so synonymous to these routines in my mind.  A default trip to our hometown in Kerala, where the backyard is lined up with number and number of Mango, Jackfruit, Cashew and Palm Trees.  All catering loads of memories wafting with smells and anecdotes.

    Loitering around the backyard (or should I say it as a farm, I am not sure) with my grandfather, pickling up Raw and Ripe Mangoes, warnings not to touch the Cashew fruit which can cause blisters with its caustic nature and its exotic aroma lingering throughout the backyard, dunking into a huge bunch of cool Palm fruit or the ice apple, which my grandfather would gently slice off the tops and would ask us to eat it up with an instantly made scoop(spoon) out of the sliced top.  And evening snacks would always be a freshly cut Jack fruit or steamed Tapiocas.  All these memories flock into my mind when I think of the brief Summer Vacations we have indulged in our childhood days.

    Then comes the regional New Year - Vishu or Tamil Puthandu during this Season.  I have always felt that a Vishu Sadhya would always be loaded with dishes made out of Mangoes or Jackfruit and Vegetables like Cucumber.  So, this year marking the beginning of Summer and with upcoming Vishu, I have planned to post a few recipes with Chakka, Manga and Vellirikka - so synonymous and unique to the Season.

HOW TO PRESERVE RAW MANGOES

    Beginning with Raw Mangoes in Brine or simply the Uppilitta Manga.  Most of the South Indian households would have huge jars(Bharani) of Uppilitta Manga.  Which would readily be converted into pickles later when no mangoes are available or used in curries or condiments.  Uppilitta Manga or the Brined Mangoes are used to make Uppu Manga Chalichathu which is a wonderful condiment - spicy, tangy and flavour filled which can make you eat a whole pot of Rice.

    Here I have preserved slices of Mangoes in brine, like how my Mom makes.  Even Whole Raw Mangoes can be preserved in the same manner.  I would write up a post for instant Uppu Manga recipe in future, and it is how my MIL makes Uppu Manga by pressure/steam cooking it.  I still need to foolproof the storage period of preserving Mangoes in that manner.  Once I perfect it, you can see the method of making Instant Uppu Manga.Uppilitta manga in my blog.

HOW TO PRESERVE RAW MANGOES

    This year I got fresh mangoes from my husband's factory, and he is bringing batches over batches of raw mangoes that I have converted it into a few types of Pickles and have also preserved a few in brine.  BRINE is basically a salt solution. Also, pickling in brine is free from any pathogenic bacteria. Pickling was one method to ensure year-long availability of seasonal products.

   Usually, tender mangoes or Kanni Manga are preserved in brine. But here I have preserved slices of Raw Mangoes in salt solution, which could be converted into pickles or used in curries or condiments. Fresh Raw Mangoes of good quality, unspoiled ones without blemishes can be used for the purpose. Utter care should be taken before pickling these mangoes.  Thoroughly sterilize and dry the utensils or jars. Stem, wash and dry the mangoes before cutting them into slices and adding them to the brine. 

For more PICKLE RECIPES, Click here...

Cuisine - Indian
Recipe Type - Pickling
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 Minutes 
Maturing Time - Few Weeks

HOW TO PRESERVE RAW MANGOES - RAW MANGO SLICES IN BRINE

HOW TO PRESERVE RAW MANGOES

NELLIKKA CHAMMANTHI - GOOSEBERRY/AMLA CHUTNEY

Amla/Amalaki/Nellikkai: The Nutritional Powerhouse of Indian Gooseberries

    Indian Gooseberries, known as Amla, Amalaki, Nellikkai, or Nellikka in various Indian languages, have been deeply rooted in Indian culture for centuries. Revered for their remarkable nutritional and therapeutic properties, these tiny fruits are celebrated in Ayurveda for their ability to heal and rejuvenate.

Rich in Nutrients & Health Benefits

    Amla is packed with Vitamin C, Iron, Calcium, and Chromium, making it a nutritional gem. It's no wonder Ayurvedic scriptures have long praised its antioxidant and antiseptic properties. The fruit's role in boosting immunity, improving digestion, and fighting infections makes it a natural choice for holistic health.

Top 5 Health Benefits of Indian Gooseberries

• Boosts Immunity and Fights Infections: The high concentration of Vitamin C in Indian Gooseberries acts as a powerful antioxidant, protecting the body against harmful free radicals and promoting overall health.
• Improves Digestive Health: Rich in dietary fibre, Indian Gooseberries/Amla aids digestion, relieves constipation, and helps regulate blood glucose levels, making it an excellent addition to the diet of diabetic patients.
• Heart Health & Cholesterol Regulation: Indian Gooseberries/Nellikka has been shown to increase good cholesterol (HDL) while lowering bad cholesterol levels, contributing to better heart health.
• Supports Bone & Dental Health: The calcium content in Indian Gooseberries strengthens bones and teeth, while its anti-inflammatory properties help reduce symptoms of arthritis.
• Cancer-Fighting Properties: With a rich content of flavonoids, polyphenols, and other antioxidants, Indian Gooseberry is believed to help prevent various types of cancer and protect against DNA damage.

The Power of Gooseberries in Ayurveda

    Amla’s history in Ayurveda is vast, with ancient texts detailing its benefits in detoxification, improving liver function, and even aiding in weight loss. Its antiviral and antibacterial properties make it a potent natural remedy against infections.

Why Gooseberry is a Must for Diabetics

    Gooseberry has a significant role in regulating blood sugar levels, making it a superfood for diabetics. With its ability to improve insulin sensitivity and reduce blood glucose, it helps diabetics maintain a healthy balance.

GOOSEBERRIES/NELLIKKAI/AMLA

Nellikka Chammanthi (Gooseberry Chutney): A Tangy, Spicy Delight

Gooseberries—or, as we call them, Nellikka—have always held a special place in my heart and my childhood. Slightly sour, bitter, and sweet, these little powerhouses of nutrients were a regular feature at home. My dad used to say, “The first bite of a gooseberry is sour, but as you swallow, it turns sweet.” And oh, how true that was!

Whenever my mum brought fresh gooseberries home, my brother and I would grab a few and dive right into them, dipping them in a mix of salt and red chilli powder. And let me tell you, the fun part was drinking water right after—it made the sweet taste even more overwhelming!

Discover more ways to enjoy Gooseberries from this Recipe Collection!

Nellikka Chammanthi: A Simple, Nutritious Addition to Your Diet

    Nellikka Chammanthi, or Gooseberry Chutney, is one of the easiest and tastiest ways to sneak this wonder fruit into your daily meals. Every household has its own version of Chammanthi. Some add shallots, while others blend it with green chillies or dry red chillies. But no matter the variation, the core ingredients remain the same: fresh gooseberries, coconut, green chillies, ginger, and curry leaves.

The Traditional Ammi Kallu Grind: A Taste Like No Other

    In the old days, my family would use an Ammi Kallu (grinding stone) to prepare Chammanthi. This traditional method of grinding brings out the natural oils from the ingredients, making the chutney more flavorful. Plus, you can make it without adding any water, which is key for that perfect thick consistency—we call it Katta Chammanthi!

Quick and Easy Comfort Food: Rice and Nellikka Chammanthi

    After a long, tiring day, sometimes all you need is a quick meal that warms the soul. And Nellikka Chammanthi with steaming rice or Kanji (rice porridge) is exactly that. The spicy-tangy flavour of the chutney combined with soft rice is truly a match made in heaven. Trust me, it’s the perfect comfort food when you’re too lazy to cook a big meal but still crave something delicious.

    The subtle bitterness, balanced with a hint of sweetness and tang, combined with the fiery kick of this Nellikka Chammanthi, will have you reaching for more rice. "Oru urula choru extra..." (Just one more ball of rice, please!) On those days when you’re utterly exhausted or too lazy to cook, simply serve this spicy-tangy chutney with hot, steaming rice or kanji (rice porridge). It’s a deliciously comforting duo that feels like heaven on a plate.

Recipe Details – Nellikka Chammanthi/Gooseberry Chutney

• Cuisine: Kerala (India)
• Course: Side Dish
• Recipe Type: Condiment
• Difficulty: Easy
• Spice Level: Medium
• Serves: 2–3
• Author: SM

Total Time:

• Preparation Time: 5–10 Minutes

NELLIKKA CHAMMANTHI - GOOSEBERRY/AMLA CHUTNEY

How to Make Nellikka Chammanthi (Gooseberry/Amla Chutney)

    Nellikka Chammanthi or Gooseberry Chutney is a classic South Indian side dish that’s tangy, spicy, and packed with the nutritional goodness of gooseberries. This easy-to-make condiment pairs perfectly with steamed rice, Kerala Matta rice, or kanji (rice porridge).

Ingredients for Nellikka Chammanthi (Gooseberry/Amla Chutney)

• Gooseberries – 1/2 Cup
• Grated Coconut – 1/2 Cup
• Green Chillies – 3–4 (adjust for spiciness)
• Ginger – a small piece
• Curry Leaves – 1 sprig
• Salt – to taste

*Pro Tip: For a fiery twist, try using Kanthari Mulagu (Bird’s Eye Chillies) in place of regular green chillies!

Method: Step-by-Step Guide to Making Nellikka Chammanthi

• Prep the Gooseberries: Wash the gooseberries thoroughly, cut them into small pieces, and discard the seeds.
• Grate the Coconut: Freshly grated coconut is key for an authentic flavour.
• Grind the Ingredients: Mix the gooseberries, coconut, green chillies, ginger, curry leaves, and salt. Grind without adding water.
• Shape the Chammanthi: Once well ground, shape the mixture into a ball if desired. This thick chutney pairs excellently with rice dishes.
• Serve: Nellikka Chammanthi is best served fresh with steamed rice, Kerala Matta rice, or kanji (rice porridge).

  
  

  Explore more delicious Kerala-Style Chammanthi Recipes by clicking here!

  
  

NELLIKKA CHAMMANTHI - GOOSEBERRY/AMLA CHUTNEY

Notes:

• Adjust Sourness: Feel free to vary the number of gooseberries based on how tangy you like your chutney.
• Grinding Tip: You can shape the chutney into a ball if it’s ground without water. If necessary, add a small sprinkle of water to help grind.
• Customise to Taste: Add or omit ingredients like curry leaves, ginger, or shallots depending on your preference.
• Chillies Choice: This chutney works well with both green chillies and dry red chillies. For a traditional twist, try using Kanthari Mulagu (Bird’s Eye Chillies).

PRESERVED GOOSEBERRIES

Preserved Gooseberries Option: No fresh gooseberries? You can use gooseberries preserved in brine to make this chutney.  For a detailed recipe on How to Preserve Gooseberries in brine, Click here!

    Gooseberries are a powerhouse of nutrition, loaded with Vitamin C, antioxidants, and fibre. They’re known for improving digestion, boosting immunity, and helping regulate blood sugar levels. Incorporating this chutney into your diet is a delicious way to benefit from these nutrients.

    Nellikka Chammanthi is a simple, nutrient-rich condiment that adds a burst of flavour to your meals. Whether you’re pairing it with rice or kanji, this chutney is a delightful way to enjoy the goodness of gooseberries every day and make your next meal even more exciting!

KERALA STYLE FISH CURRY MEALS

    Yet another set of recipes for a simple SUNDAY LUNCH MENU.  As special as it is - a Weekend, a day of rest... turns out to be a day of work for women folk.  A good rest & a relaxed mode asks for good food, & the women folk has to get busy planning the meal, cooking & cleaning.  Kudos to all Working Women out there... I am always at awe with their effortless multitasking between work & home.  

    Though most of the Sundays goes by with a default Lunch with Meat, Fish or Seafood also takes over the show on some Sundays.  And when the craving for a typical Kerala Style Fish Curry Meals hits to the core, I plan ahead, buy fish & prawns, clean them and store it in the freezer.  Then it goes along with the typical Menu I cook while I make a Fish Curry Meals, which always comprises Fish Curry, Fish Fry, Prawns, a Vegetable Thoran, Chammanthi or Chammanthi Podi and will finish off the Lunch with Curd.  When it comes to Fish Curry Meals I always make Kerala Matta Rice & Steamed Tapiocas to go along with it.

    A complete meal without Fish, Rice and/or Tapioca is quite rare in Kerala.  One main reason behind this is the long coastline of the State, and availability of fresh catch.  Kerala Cuisine has a tradition of its own, with an extreme combination of a cultural mix of locals and tradesmen from Portugal.  Dishes made out of Fish are relished by Keralites, that it has become a speciality in the dynamic culture of ’God’s Own Country'.  On the long run, it took some twists and turns to suit the palate of Kerala culture enhancing and enriching the tastes and flavours of the fish curry.     

    Fish Curry Meals would be devoured heads down by a Keralite. My husband says that he has seen working women(in Cochin) buy a few fish on their way back home.  He would say, maybe they would make a simple Curry or a fry for dinner. The fact is he loves this idea, buying a fresh catch and cooking it up immediately.

     I had never been a fan of Fish Curry Menu when I was a kid. Least to mention, I used to hate eating Tapiocas & Matta Rice.  I never felt a Fish Curry meals special until I was living in India. One good reason behind that was we never got fresh catch in our area.  Whatever kind of fish we got in Coimbatore, all came from coastal areas of Kerala & Tamil Nadu.  But when we started living in Malaysia & as the place is so close to the coastal line, there was no lack of fresh catch. There we invented the taste & flavour of fresh seafood.  I & my husband recreated our love for seafood since then. And whenever I travel to Cochin, I never miss a chance of eating a Fish Curry meals.  During few of our visits, we have travelled around to have an elaborate Seafood spread at Kallu Shappu(Toddy Shop)served along with the local hooch.

    So whenever a craving for Kerala Style Fish Curry Meals hits, I prepare a combination of dishes like how they serve in a restaurant or go ahead making Kerala Style Pothi Choru(packaged Lunch) which is our another favourite.  So here goes a combination of dishes which can be easily prepared if you are planning for a Kerala Style Fish Curry Meals. 

For more recipes from GODS OWN COUNTRY - KERALA  click here...


Cuisine - Kerala
Menu - Lunch Menu
Difficulty - Medium
Author - SM

For more SUNDAY SPECIAL LUNCH MENU RECIPES, Click here...

This Kerala Style Fish Curry Meals consists of:

KERALA MATTA RICE

KAPPA PUZHUNGIYATHU

FISH CURRY WITH RAW MANGOES

NADAN FISH FRY

CHEMMEEN ULARTHIYATHU

CHEERA THORAN

UNAKKA CHEMMEEN PODI

• Kerala Matta Rice
• Kappa Puzhungiyathu/Boiled Tapioca
  
• Fish Curry with Raw Mangoes
  
• Kerala Style Nadan Fish Fry
• Prawns/Chemmeen Ularthiyathu
  
• Cheera Thoran(Stir-fried Spinach)
• Unakka Chemmeen Podi

KERALA STYLE FISH CURRY MEALS

 

KERALA STYLE NADAN FISH FRY

 
    This Nadan Fish Fry is one dish commonly served in a Fish Curry Meals.  Prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil gives an authentic touch to this Fish Fry. Fish is marinated with a ground paste which is a combination of Shallots, Ginger, Garlic, Pepper, Chilli Powder and Turmeric with a drizzle of Lemon Juice.  Some recipes call for adding Tamarind Paste instead of Lemon Juice. This Nadan Style fish Fry is a spicy, tasty and flavour filled dish with a mild note of tanginess. 

MORU KACHIYATHU

CURD/YOGURT