Meen Moilee Recipe
Homestyle preparation from Kerala of fish cooked with coconut milk and spices.
MEEN MOILEE
4 x160g Seabass fillets
1 tsp Mustard seeds
1 tsp Salt, or to taste
1-1/2 tsp Ground turmeric
2 tsp Vegetable oil
Medium size onions, finely chopped
6 Green chillies, slit lengthways
40g Ginger, finely chopped
20 Curry leaves
400 ml Coconut milk
Coriander sprigs, to garnish
A few cherry tomatoes
Preparation:
- Remove any small bones from the fish fillets with tweezers.
- Mix ½ tsp salt with 1 tsp turmeric and gently rub into the fish fillets. Keep aside. Heat the vegetable oil in a wide pan. Add the mustard seeds and cook until they begin to pop.
- Add the onions, chillies and ginger and sauté for a few minutes.
- Add the curry leaves and keep cooking until the onions are translucent.
- Add the rest of the turmeric and salt to the pan.
- Pour in the coconut milk and heat through.
- Add the fish fillets and simmer very gently for 3-4 minutes until just cooked.
- Finish with fresh quartered cherry tomatoes and coriander sprigs. serve hot with pulao rice.
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