Kanthari Fish Dry

Description

Kanthari Fish Dry is a fiery Kerala-style seafood preparation featuring pan-roasted fish coated in a spicy paste made from kanthari mulaku—the region’s signature bird’s eye chili. Common in households across Kottayam, Idukki, and Ernakulam, this dry fry is favored for its intense heat, minimal ingredients, and bold, clean flavors.

Fresh fish fillets or steaks—typically seer, sardine, or pearl spot—are marinated with turmeric, salt, and lemon juice, then pan-fried in coconut oil. A freshly crushed paste of kanthari chilies, garlic, curry leaves, and shallots is added toward the end and roasted until it clings to the fish, infusing it with spice and fragrance without overpowering the natural flavor of the fish.

This dish is typically served as a side with rice, kanji, or pathiri, and remains a spicy favorite among Kerala seafood lovers in Mississauga, Scarborough, and Brampton.