Kerala Fish Meen Moilee
Ingredients
- 4-6 pcs Fish Wings / Fillets (roughly 300-350g)
- 1 cup Onion (thinly sliced)
- 1 Tomato (cut into wedges)
- 1 tsp Ginger paste (crushed)
- 1 tsp Garlic paste (crushed)
- 2 Green Chilli (slit in the middle)
- 1½ cup Coconut Milk
- 2 tbsp Coconut Oil
- 8-10 Curry leaves
- 1/2 tsp Turmeric Powder
- 1¼ tsp Kashmiri Chilli Powder
- ¼ cup Hot Water
- ¼ tsp Sugar (to taste)
- ¼ tsp White Vinegar (adjust to taste)
- ¼ tsp Lime Juice (to taste)
- Salt (to taste)
Instructions
- Clean and pat dry your fish. Salt and marinate the fish for about 15 minutes before you start cooking the curry.
- Heat the coconut oil and add the curry leaves and green chilli to lightly fry. Sauté the sliced onion until translucent on a medium flame. You don't really want to get any colour on the onion, just softened.
- Add the ginger and garlic paste and fry until the raw smell goes away. Add the red chilli and turmeric powders. Sauté for a minute.
- Add the half cup of coconut milk and let it reduce for a few minutes. Then, add the tomato until it softens a bit.
- Next, add the fish and remaining coconut milk to cook the fish on low heat. Adjust with any hot water to get a curry consistency you desire. The fish should just gently poach in the coconut sauce.
- Adjust salt and sugar to taste along with the vinegar and lime juice. Turn off the heat. Let the curry rest for around 20 minutes or so before serving.