Meen Molee (Fish Curry Cooked in Coconut)

A fragrant South Indian fish curry featuring haddock simmered in coconut milk with ginger, garlic, and fresh curry leaves.

Indian Fish Seafood Dairy Free Gluten Free Curry

Estimated Nutrition

Calories

746.3

kcal / serving

1492.5 kcal total

Carbs

59.3g

per serving

118.6 g total

Fat

42.1g

per serving

84.2 g total

Protein

57.7g

per serving

115.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

150

Basmati Rice

to serve

Liquids

200

Coconut Milk

155

Boiling Water

NutsSeeds

cloves

Garlic

piece

Curry Leaves

0.25

tsp

Ground Turmeric

0.25

tsp

Salt

to taste

OilsFats

tbsp

Groundnut Oil

Seafood

500

Haddock Fillet

cut into 4cm-wide pieces

Vegetables

piece

Green Finger Chilli

Root Ginger

peeled

piece

Onion

small, finely sliced

piece

Tomato

medium, coarsely chopped

Method

Process the garlic, chillies, and ginger in a food processor until smooth.

Add half the tomato and the remaining 100ml of coconut milk and simmer for 4 minutes.

Simmer the fish gently for 5-6 minutes.

Simmer for two minutes before adding the fish pieces.

Add 100ml of coconut milk and 155ml of boiling water.

Stir in the ginger paste, turmeric, and salt, then fry for two minutes.

Fry the onion and curry leaves in oil for four minutes over medium heat.

Garnish with the remaining tomato and serve with basmati rice.