Meen Varuval

Rinse the Kingfish steaks thoroughly and pat them completely dry with paper towels. Make two to three shallow slits on both sides of each Kingfish steak.

In a mixing bowl, combine the ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, black pepper powder, salt, lemon juice, chopped curry leaves, and rice flour. Add a small amount of water, about 10-15 grams, to form a thick, spreadable paste.

Evenly apply the prepared marinade paste over all surfaces of the Kingfish steaks, ensuring the paste gets into the slits. Cover the bowl and refrigerate the marinated Kingfish for at least 30 minutes, or up to 2 hours for deeper flavor.