Meen Moilee - Fish In Fragrant Coconut Milk

Recipe Ingredients

4 lbs	1816g / 64oz	White-fleshed fish - like monkfish, halibut, or cod, filleted and cut into 1 inch cubes
1 teaspoon	5ml	Turmeric
		Salt
1		Lime - juiced
		For The Sauce
		Peanut oil - for frying
2		Green chiles - seeded
1		Ginger - peeled and thinly sliced
5		Garlic - peeled and crushed*
1/2		White onion - thinly sliced (medium)
2		Fresh curry leaves - up to 3
1/2 teaspoon	2.5ml	Turmeric
1		Coconut milk - solids separated from the liquid
		Salt
1		Tomato - quartered, plus 1 tomato sliced thinly, for garnish
		Cooked rice - as an accompaniment

Recipe Instructions

* do not chop, crushing gives the curry better flavor

Rinse the diced fish chunks in water. Drain off the excess water and place the fish in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 25 minutes.

Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.

Add the chiles, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir.

Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce heat, and simmer for 6 to 7 minutes until cooked. Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.

Yield: 4 servings Prep Time: 30 minutes Cook Time: 15 minutes

Recipe courtesy M. A. Rasheed

Source:
Sharon Raghavachary

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