Meen moilee (Keralan fish curry)

Name: Meen moilee (Keralan fish curry)
Yield: Serves 4
Cuisine: Indian recipes
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

3 Reviews

Portion size: Serves 4
Takes 15 minutes to make, 15 minutes to cook
Difficulty: easy

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

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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

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Method

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.
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.
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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