Fort Cochin Meen Moiley

Recipe Ingredients

12		Red snapper or pomfret
2 tablespoons	30ml	Coconut oil
1 teaspoon	5ml	Mustard seeds
8		Garlic, minced
2 1/2		Ginger - julienne
6		Green chiles - slit lengthwise, deseeded and julienne
150		Onions - sliced into rings
		Salt to taste
24		Curry leaves
3		Tomatoes - cut into 8 slices
1/2 teaspoon	2.5ml	Turmeric powder
1/2 cup	118ml	Coconut milk - (third extract)
3/4 cup	177ml	Coconut milk - (second extract)
3/4 cup	177ml	Coconut milk - (first extract)
1 tablespoon	15ml	Lemon juice

Recipe Instructions

HEAT oil in a pan and season with mustard seeds. Stir over medium heat until they begin to splutter. Add garlic and ginger and stir for a minute. Add green chiles and stir lightly. Add the onions and saute until translucent and glossy. Add turmeric powder and stir well. Add fish and the third extract of coconut milk. Bring it to a boil. Lower the heat and simmer, turning carefully once, for three minutes. Add salt and stir well. Add curry leaves, tomatoes and the second extract. Cover and simmer for three minutes. Remove the pan from heat and gently (to make sure that the fillets do not break) stir-in the first extract of coconut milk. Return the pan to heat and bring to a boil over low heat. Sprinkle lemon juice and stir carefully. Remove from heat and adjust the seasoning Remove to a bowl and serve with steamed rice.

Source:
Julie Sahni - Classic Indian Vegetarian Cooking

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.