Meen Moily Fish Curry
Ingredients:
- Pomfret/sole darnes or small whole fresh fish 900 gm
- Cardamoms 2
- Cinnamon 1” stick
- Cloves 2
- Coconut, grated 120 gm/ 1/2 cup
- Coriander, chopped 10 gm/2 tsp
- Fenugreek (methi) seeds 2.5 gm/ 1/2 tsp
- Groundnut oil 80 ml/ 1/3 cup
- Lemon juice 30 ml/2 tbs
- Mustard (sarson) seeds 5 gm/1 tsp
- Oil to fry fish
- Onions, sliced 80 gm/ 1/3 cup
- Red chillies, whole 6
- Salt to taste
- Tamarind (imlee),
- soaked in 1/2 cup water 25 gm/5 tsp
- Tomatoes, chopped 120 gm/ 1/2 cup
- Turmeric (haldi) powder 5 gm/1 tsp
Method:
- Apply lemon juice to fish and leave for half an hour. Then wash with
fresh water, squeeze lightly and pat dry. - Fry the fish lightly in oil and set aside. In a small pot heat 1
tablespoon/15 ml groundnut oil. - Add mustard seeds, fenugreek seeds, cardamoms, cinnamon, cloves, whole
red chillies and sauté lightly then cool. - Blend to a smooth paste in a blender with the grated coconut. Mash the
soaked tamarind with your fingers, then squeeze out and discard the pulp.
Keep the extract aside. - Heat the rest of the groundnut oil in a pot and sauté onions till brown.
Add the tomatoes and turmeric and stir-cook for 4 to 5 minutes. - Add the tamarind extract and bring to boil. Reduce flame and let simmer
for another 5 minutes. - Add coconut paste to the gravy. Cook till gravy thickens.
- Add salt and curry leaves. Gently add the fried fish to the curry and
simmer for 5 minutes. - To Serve: Garnish with fresh coriander leaves and serve hot with boiled
rice or roti.
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