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Meen Moily Fish Curr
Recipe
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Recipes in English
>>
Seafood Recipes >>
Meen Moily Fish Curry |
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Small, fresh, sea fish
in a thick brown curry with a liberal sprinkling of whole red
chillies. |
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Pomfret/sole
darnes or small whole fresh fish 900 gm |
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Cardamoms 2
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Cinnamon 1”
stick |
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Cloves 2
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Coconut,
grated 120 gm/ 1/2 cup |
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Coriander,
chopped 10 gm/2 tsp |
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Fenugreek (methi)
seeds 2.5 gm/ 1/2 tsp |
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Groundnut oil
80 ml/ 1/3 cup |
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Lemon juice 30
ml/2 tbs |
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Mustard (sarson)
seeds 5 gm/1 tsp |
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Oil to fry
fish |
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Onions, sliced
80 gm/ 1/3 cup |
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Red chillies,
whole 6 |
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Salt to taste
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Tamarind (imlee),
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soaked in 1/2
cup water 25 gm/5 tsp |
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Tomatoes,
chopped 120 gm/ 1/2 cup |
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Turmeric (haldi)
powder 5 gm/1 tsp |
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- Apply
lemon juice to fish and leave for half an hour. Then wash
with fresh water, squeeze lightly and pat dry. Fry the fish
lightly in oil and set aside. In a small pot heat 1
tablespoon/15 ml groundnut oil. Add mustard seeds, fenugreek
seeds, cardamoms, cinnamon, cloves, whole red chillies and
sauté lightly then cool. Blend to a smooth paste in a
blender with the grated coconut. Mash the soaked tamarind
with your fingers, then squeeze out and discard the pulp.
Keep the extract aside. Heat the rest of the groundnut oil
in a pot and sauté onions till brown. Add the tomatoes and
turmeric and stir-cook for 4 to 5 minutes.
- Add the
tamarind extract and bring to boil. Reduce flame and let
simmer for another 5 minutes. Add coconut paste to the
gravy. Cook till gravy thickens. Add salt and curry leaves.
Gently add the fried fish to the curry and simmer for 5
minutes.
- Time:
Preparation: 30 minutes, Cooking: 30 minutes
- To
Serve: Garnish with fresh coriander leaves and serve hot
with boiled rice or roti.
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