Meen Moilee

A South Indian fish curry

• CuisineIndian
• CategoryFish
• CourseMains

Ingredients

• 800 gmsBarramundi fillets, skin on
• 1 tspTurmeric
• ½ tspPepper powder
• 1 tbspLemon juice
• ½ cupCoconut Oil
• 1 tspMustard seeds
• 1 tspFenugreek seeds
• 10Curry leaves
• 250 gmsOnion, sliced
• 4Green chillies, split
• 25 gmsGinger, minced
• 25 gmsGarlic, minced
• 200 gmsTomatoes, sliced
• 1 tspTurmeric
• 1 cupCoconut milk
• 1 tspTamarind concentrate
• 1 tspLemon juice
•  Oil
•  Salt

Preparation

1. Cut fillets into wide strips
2. Apply salt, turmeric, pepper, lemon to flesh side of fish pieces
3. Pan fry for a few minutes on the skin side and remove
4. Heat coconut oil, add mustard and fenugreek seeds and heat till they crackle
5. Add curry leaves and fry till they splutter
6. Add sliced onions, green chillies, ginger, garlic and fry till soft
7. Add sliced tomato, turmeric and cook till soft
8. Add half the coconut milk, ½ cup water, tamarind and mix and simmer for 10 minutes
9. Add fish pieces flesh side down, cover and simmer for 10 minutes till fish is cooked
10. Add remaining coconut milk and swirl around - don't stir as that will break up the fish
11. Remove from heat and add 1 tsp lemon juice and swirl