Meen moilee (Keralan fish curry)

Meen moilee (Keralan fish curry)
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, 15 minutes to cook

Atul Kochhar’s vibrant and flavourful curry uses crisped sea bass and fragrant spices to create a beautiful main meal.

Nutrition: per serving

Calories
433kcals
Fat
29.3g (16.6g saturated)
Protein
33.3g
Carbohydrates
9.9g (3.4g sugars)
Fibre
1.3g
Salt
0.3g
Calories
433kcals
Fat
29.3g (16.6g saturated)
Protein
33.3g
Carbohydrates
9.9g (3.4g sugars)
Fibre
1.3g
Salt
0.3g

Ingredients

  • 1 tbsp vegetable oil
  • 4 sustainably sourced sea bass fillets, cut in half if large
  • Chopped fresh coriander to serve

For the sauce

  • 1 tbsp vegetable oil
  • 8 garlic cloves, minced
  • 20g finely grated fresh ginger
  • 4 green chillies, deseeded and finely chopped
  • 10 fresh curry leaves, finely sliced
  • 200g onion, finely sliced
  • 1 tsp ground turmeric
  • 2 tsp lemon juice
  • 400ml coconut milk

Method

  1. To make the sauce, heat 1 tbsp oil in a pan, add the garlic, ginger, chillies and curry leaves, then stir until the leaves begin to crackle.
  2. Add the onion and cook over a medium heat for about 5 minutes until translucent. Add the ground turmeric and lemon juice, then stir for 1 minute. Add the coconut milk, bring to the boil and cook for 2 minutes. Season, then set aside.
  3. For the fish, heat the other 1 tbsp oil over a high heat in another frying pan. Season the fish fillets and fry, skin-side down, for 1 minute until the skin is crisp. Turn over and fry for 20 seconds until just cooked. Spoon the sauce into 4 shallow bowls and put a fillet in each one. Garnish with coriander and serve.

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