Meen Moilee (Fish Moilee)

Being a Malayalee, I was expected to eat fish al through. I just realized that it is an acquired taste, of late. Here's my first attempt to make a fish curry at home, true blue traditional style with coconut milk. The inspiration was seeing a National Geographic documentary on South Indian food. It rocks!

Ingredients

Fish - ½ kg (Sliced) (I used King fish but I suppose you can do with Pearl Spot, Haddocks or even Cod fillets)

Onion - 2 nos. (Sliced)

Green chilly - 6 nos.”

Ginger - 1” piece

Garlic - 4 cloves ”

Curry leaves - 1 sprig ”

Masala

Coriander powder - 1 tsp

Pepper pod - ¼ tsp

Cumin - ¼ tsp

Turmeric - ¼ tsp

Coconut milk - ½ cup (thin milk)

- ½ cup (thick milk)

Oil - 2 tbsp

Method:

Heat oil in a flat pan with a lid

• Fry the sliced ingredients light brown

• Add the ground spices and fry on low heat for 5 minutes

• Using the spatula push the mixture to a side of the pan

• Place the fish in a single layer in the center

• Pull the paste over the fish and pour the thin coconut milk

• Cover and cook for 10 minutes; give an occasional gentle shake to the pan

• Pour the thick milk, taste for salt, place thick slices of tomato; simmer and remove.

• May be served with nice fragrant basmati rice.

Enjoy and give your feedback.