Meen molee (Fish curry cooked in coconut)
Meen molee is a fragrant South Indian fish curry featuring tender white fish fillets gently poached in creamy coconut milk infused with turmeric, ginger, and curry leaves. The dish offers a mild, silky sauce with subtle warmth from fresh green chillies and bright acidity from tomatoes. Serve hot with steamed basmati rice to enjoy every drop of the aromatic sauce.
Ingredients
- garlic cloves3 კბილი
- green chilli1 ცალი
- Curry leaves3 სუფრის-კოვზი
- Coconut milk400 ml
- Vegetable oil15 ml
Instructions
7 steps- 1
Place the garlic, chillies, and ginger together in a food processor and process until smooth.
- 2
Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat.
- 3
Stir in the garlic, chilli and ginger mixture with the turmeric and salt. Fry for two minutes, then add 100ml/3½fl oz coconut milk with 155ml/6fl oz boiling water.
- 4
Simmer for two minutes and then add the fish pieces and gently simmer for 5-6 minutes.
- 5
Add half of the tomato and the remaining coconut milk and simmer for 3-4 minutes.
- 6
Garnish with the remaining chopped tomato.
- 7
Serve with basmati rice.
Nutrition
1 serving ≈ 425 g
Nutrition values are estimates. - means data is unavailable.
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