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By Chef Chandan Prajapati

Meen Moilee / Meen Molee / Fish in Yellow Coconut Stew

INGREDIENTS

Fish cut into 1 inch cubes – 500 gm (use white fleshed fish)

Refined oil for shallow frying of fish – as required

FOR THE MARINATION

Turmeric powder – ¼ tsp

Salt to taste

Lemon juice – few drops

Red chilly powder – ¼ tsp

Black pepper powder – a pinch

FOR THE GRAVY OR SAUCE

Coconut oil for cooking – 4 tbsp

Mustard seeds – ½ tsp

Curry leaves – few

Whole red chilly - 2

Ginger garlic paste - 2 tbsp

Green chillies chopped – use 3 to 4 chillies

Onion sliced – use 1 large onion

Tomato chopped – use 1 large tomato

Coconut milk – 250 ml

Turmeric powder – ½ tsp

Curry powder – ½ tsp

Cinnamon stick – 1 inch

Star anise whole – 2-3

Water – as required

Salt to taste

GARNISH

Fried Curry leaves - few

METHOD

  1. Marinate the fish cubes with turmeric powder, salt, lemon juice, red chilly powder and black pepper powder and leave for 20 minutes.
  2. Heat a pan or kadhai. Add refined oil for frying. Fry the fish cubes till half done. Keep the half fried fish aside.
  3. Now make the gravy or sauce by heating a pan or kadhai. Add coconut oil. Heat the oil. Add mustard seeds, curry leaves and whole red chillies. Stir for few seconds. Add ginger garlic paste, chopped green chillies and sliced onions. Cook on medium heat for 2 minutes till the onion starts to change colour. Do not brown the onions. Add the tomatoes and cook for a minute. Add little water say 2 to 3 tbsp. now add the coconut milk and turmeric powder, curry powder, cinnamon stick and star anise. Cook for a minute and gently add the half fried fish cubes to the gravy. Check for the salt, add little salt if required. Cook for another 2 more minutes on slow flame till the fish is cooked.
  4. Garnish with fried curry leaves or fresh chopped coriander leaves and serve hot.

 

 

 

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