Unakka Manthal Varuthathu – Authentic Kerala-Style Dried Sole Fish Fry Recipe
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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!
Love flavour-packed dried fish curries? Try this Karuvaatu Kuzhambu/Dry Fish Curry Recipe for an authentic Tamilnadu Village style preparation.
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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!
Love flavourful Fish Recipes? Explore a wide range of Fish Recipes here...
Dried Sole Fish Fry - Recipe Details:
- Cuisine: Kerala (India)
- Recipe Type: Side Dish
- Difficulty: Easy
- Serves: 3-4
- Author: SM
Time Estimate:
- Preparation Time: 15–25 minutes
- Soaking Time: 20–30 minutes
- Cooking Time: 15–20 minutes
Craving more seafood delights? Explore an Ultimate Seafood Recipes Collection here!
Crispy & Spicy Dried Sole Fish Fry (Kerala Unakka Manthal Varuthathu) Recipe
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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
Step-by-Step Method:
Cleaning the Fish:
- Rinse the dried fish thoroughly to remove surface salt and debris.
- Soak in ample water for 20–30 minutes to soften the fish and further reduce saltiness.
- Once soaked, gently snap off the head and peel off the skin from both sides.
- Rinse again. If the fish is large, cut it into 2–3 pieces; otherwise, use whole.
Marination:
- Sprinkle Turmeric Powder & Red Chilli Powder over the cleaned fish.
- Mix well, ensuring each piece is well coated.
- Let it sit for 15–20 minutes for the flavours to absorb.
Frying:
- Heat Coconut Oil in a pan on medium-low heat.
- Shallow fry the marinated fish until it turns crisp and golden brown on both sides.
- Remove and place on a paper towel to absorb excess oil.
Serving Suggestions:
- Serve hot as a starter/appetiser, best enjoyed with a pot of Kallu (Toddy) for pure bliss!
- Enjoy alongside a spicy Chammanthi or a simple Coconut-based Curry.
Pair your favourite drink with these rustic Kallu Shappu Delicacies! Check Out the Recipes here...
Pro Tips & Notes:
- Choice of Oil: While Coconut Oil gives the best traditional flavour, you can use any vegetable oil.
- Adjust Spices: Feel free to modify the Red Chilli Powder as per your spice tolerance.
- Salt: Dried fish is naturally high in salt, so adjust accordingly.
- Soaking Tip: Soaking helps reduce the excess saltiness and rehydrates the fish.
- Easy Skin Removal:Sole Fish (Manthal), whether fresh or dried, has a skin that peels off easily—so make sure to do this step for a better texture.
- Versatility: This same recipe works well for any other Dried Fish / Unakka Meen / Karuvadu.
If you love bold flavours and crispy seafood, and especially dried fish, then this Unakka Manthal Fry is an absolute must-try! It’s nostalgic, delicious, and pairs beautifully with simple meals. Are you a fan of dried fish? How do you prepare yours? Drop a comment—I’d love to know!
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