Meen moilee (Keralan fish curry)
- Published: 29 Feb 12
- Updated: 18 Mar 24
Atul Kochhar’s vibrant and flavourful curry uses crisped sea bass and fragrant spices to create a beautiful main meal.
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Serves 4
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Takes 15 minutes to make, 15 minutes to cook
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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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- Recipe from March 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 433kcals
- Fat
- 29.3g (16.6g saturated)
- Protein
- 33.3g
- Carbohydrates
- 9.9g (3.4g sugars)
- Fibre
- 1.3g
- Salt
- 0.3g
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