Meen Molee (Fish Curry Cooked In Coconut)
This fragrant and flavorful haddock curry is a delight for seafood lovers. Aromatic spices blend with creamy coconut milk to create a rich sauce that perfectly coats tender haddock pieces. Paired with fluffy basmati rice, this dish is sure to transport your taste buds on a culinary journey filled with Indian-inspired goodness.
— Constant Cookbook
Ingredients
- 3 garlic
- 3 green finger chillies
- 5cm/2in piece root ginger
- 3 tbsp groundnut oil
- 1 small onion
- 5-6 curry leaves
- ¼ tsp ground turmeric
- ¼ tsp salt
- 200ml/7fl oz coconut milk
- 155ml/6fl oz boiling water
- 500g/1lb 2oz haddock
- 2 medium tomatoes, coarsely chopped
- basmati rice
Instructions
- Place the garlic, chillies, and ginger together in a food processor and process until smooth.
- Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat.
- Stir in the garlic, chilli and ginger mixture with the turmeric and salt. Fry for two minutes, then add 100ml/3½fl oz coconut milk with 155ml/6fl oz boiling water.
- Simmer for two minutes and then add the fish pieces and gently simmer for 5-6 minutes.
- Add half of the tomato and the remaining coconut milk and simmer for 3-4 minutes.
- Garnish with the remaining chopped tomato.
- Serve with basmati rice.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2-3
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