Curry · Fish · Indian · Kerala · Main Course · Non Vegetarian · Rice · South Indian

Meen Molee/Boneless fish pieces in a fragrant Kerala style coconut curry


Hope each & everyone of you have kick started your weekend just the way you planned it.. For all those who are planning to fix a homemade meal for lunch or dinner here is a yummy fish curry from gorgeous Kerala.. Fish in Malayalam (the language spoken in Kerala) is called Meen.

This curry is a quick version of the same traditional dish. The traditional method involves using coconut milk of different consistency added at different intervals. But I skipped that and added coconut milk of one consistency.

The flavours of coconut, green chilli’s & tomatoes just blend really well with the fish. This dish may seem to be a wee bit similar to Thai yellow curry. But hell no, the ingredients are very different. This curry is awesome with some hot steamed rice or even with some chapatis’ or Kerala Paratha’s.

Meen Molee/Boneless fish pieces in a fragrant Kerala style coconut curry..

This curry is not for those who dislike coconut in their food. Even the seasoning is made with coconut oil. You can swap the coconut oil seasoning with any other cooking oil, but then you would not have that authentic flavour to your curry.

I used boneless & skinless Cod loin pieces for the curry, you can use any fleshy fish for this curry.

Ingredients: (Serves 2)         Preparation Time: 20-25 mins
Cod – skinless & boneless cod loin, cut into 2 inch square pieces
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Ginger – 1 inch piece, julienne
Green chilli – 3-4, finely chopped
Onion – 1 medium-sized, thinly diced
Coconut milk powder – 8 tbsp, dissolved in water to form a cup of thick coconut milk, approximately 250 ml
Turmeric powder – 1/4 tsp
Tomatoes – 2 medium-sized, blanched & chopped
Coriander leaves – 2 sprigs, chopped
Sugar – a pinch
Curry leaves – 1 sprig/ 6 leaves, roughly torn & a couple additional for garnishing
Salt to taste

Method:
In a heavy bottom pan, heat coconut oil. Set the heat to medium.Add black mustard seeds & let them splutter.

Add ginger julienne & chopped green chilli. Sauté them for about 30 seconds. Now add sliced onion and add turmeric & some salt to the onions so that they fry soon. Sauté the onions till golden in colour.

Saute the onions till golden brown..

Now add the tomatoes & mix well.

Add the tomatoes...

Add curry leaves. Next add coconut milk, mix well & simmer. Let the coconut milk simmer for about 2-3 minutes. Add the fish pieces in. Let the fish cook & absorb the flavours. Check salt & adjust. Simmer for another 2-3 minutes till the fish cooks completely & the raw flavours of coconut milk go away.

Tip: Add some water if the curry get’s too thick., but remember to adjust salt if you do so.

Garnishing:
Add chopped coriander & additional curry leaves if required. Tip: You can also squeeze in just a few drops of lemon juice for a nice flavour.

Serving Suggestions:
Serve with a hot bowl of steamed rice. Tastes best when eaten out of a Banana leaf. 😉

Meen Molee/Boneless fish pieces in a fragrant Kerala style coconut curry

For the non-rice eaters, chapatis’ or Kerala Paratha’s would just do fine.

If you like this recipe, you may also like – Thai Yellow curry with prawns, Batani Ambat/ Konkani Style Green Peas in Coconut, Tamarind gravy, Basic South-Indian Chicken curry – Chicken Masala, more curry’s.

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