This curry is one of my favourite..I love it with rice best, but taste yum with chapati, dosa or idli..This curry is great for kids, because it is so creamy and mild. I have already shared a recipe for meen molee in this blog. But this version is the best.
I love the colour of this as well, the light yellow colour makes it so attractive as well. There are few steps to follow when cooking this. You can boil for the thin coconut milk till the fish is cooked, but once you add the thick coconut milk and tomatoes you shouldn’t boil the curry because the tartness and citrusness from the tomato will curdle the thick extract and the curry wont be creamy like this anymore..So have that on mind before cooking this..
I hope you will like this fish dish and let me know if you try it..
Preparation Time : 10 mins
Cooking Time : 15 to 20 mins
Serves : 4
Coconut Oil – 2 tblspn
White fleshed fish – 250 grams ( I used therachi meen)
Salt to taste
Turmeric Powder / Manjal Podi – 1 tsp
Ginger – 2 cm piece julienned
Garlic – 4 cloves julienned
Onion – 1 large size sliced thinly
Green Chillies – 3 cut lengthwise
Curry leaves – a sprig
Thin Coconut Milk – 1.5 cup ( Second Extract)
Thick Coconut Milk – 1 cup ( First Extract )
Tomato – 1 medium size chopped
Start by adding some salt to fish and set aside.
Take turmeric powder in a small bowl, add a tblspn of water and mix well,
Heat coconut oil in a pot. Add the turmeric water in it and saute for 10 sec.
Add the fish pieces into the oil and sear it on both sides for a min, Remove it to a bowl.
Now in the same oil, add in ginger, garlic, and saute for a min.
Add in onions, chillies and curry leaves. Add some salt and Saute this for 5 mins or so.
Now add in the thin coconut milk and bring it to a boil.
Add in seared fish pieces and cook for 6 to 8 mins.
Now add in thick coconut milk and tomatoes. Simmer it for just a min. Turn off the heat and cover it with a plate for 10 mins.
Now serve this with rice.
|Take all your ingredients|
|Take turmeric in a bowl|
|add a splash of water, mix and set aside|
|take fish in a bowl|
|season with some salt|
|mix well and set aside|
|Heat coconut oil in a pan|
|add in turmeric liquid|
|saute for 10 sec or so|
|add fish pieces in|
|sear on both sides|
|remove it to a bowl|
|in the remaining oil|
|add in ginger and garlic|
|saute for a min|
|add in onions, curry leaves and green chillies|
|sprinkle some salt and mix well|
|cook till the onions is soft|
|add in thin coconut milk|
|once it starts to boil, add the fish in|
|mix well and cook|
|cook till the fish is done|
|now simmer the flame, add in thick coconut milk|
|add tomatoes and simmer for a min|
|turn off the heat|
|cover the pot and let it sit for 10 mins|
|the heat will wilt the tomatoes|
|serve with hot rice|