This is a wonderful, simple fish dish, with chunks of fish cooked in a coconut milk masala. This Keralan fish curry, meen molee, is typical of dishes from that region, with the heat of the chilli countered by the coconut milk. Further, this very quick cooking is typical, too.
We use cod or kingfish, but any firm white fish will work. Make sure you get the fish boned and choose fish that can be cut into large cubes. The dish needs to be cooked quickly, without too much stirring as you do not want to break up the fish.
It is important to allow the mustard oil to cool after smoking out the impurities. It will be too hot for the spices which will burn if you put them in immediately.
It tastes at its best straight from the stove. Make sure you do not over-cook the fish.
When the family say “I want a fish curry”, this is the one they want.
We usually serve this with plain basmati rice.
the recipe
about
equipment
equipment
- kadai
ingredients
ingredients
- 800 g cod - cut into 5cm cubes
for the masala
- 3 tbsp mustard oil
- 2 tsp ground turmeric
- 2 tsp Kashmiri chilli powder
- 1 red onion - halved and thinly sliced
- 1 tsp salt
- 40 g ginger - finely shredded
- 2 red chillies - finely sliced
- 6 curry leaves
- ½ tsp dried fenugreek leaves
- 200 ml thick coconut milk
to serve
- 1 tsp jaggery - grated
- 2 tbsp coriander leaves
- 1 tsp garam masala
instructions
instructions
- Heat the oil in a kadai or wok over medium heat, until the impurities smoke off and the oil becomes colourless. Remove from the heat and allow the oil to cool before the next step to prevent the spices from burning.
- Add the turmeric and chilli powder and cook for one minute, using the residual heat in the oil.
- Return to a medium-low heat and add the onions and sprinkle with salt. Cook for ten minutes or until the onions have softened.
- Add the ginger and chillies, mix well, and cook for a further two minutes.
- Add the curry and fenugreek leaves. Mix well.
- Increase the heat to medium and add the fish. Fry for five minutes,gently tossing to cover the fish.
- Stir in the coconut milk and bring to a simmer. Cook for five minutes, or until fish is starting to flake and the coconut milk has reduced to a creamy consistency. Add water if needed to maintain this consistency.
to serve
- Gently stir in the jaggery and coriander.
- Remove from heat, sprinkle with garam masala and serve.
notes
notes
- Ling, kingfish or Spanish mackerel or any other firm white fish could be used instead of cod.
private notes
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such a simple fish curry recipe. More please.