Meen Moilee: Fish in Fragrant Coconut Milk

"Recipe courtesy M. A. Rasheed. Found on Food Network, posting for ZWT."
 
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photo by threeovens photo by threeovens
photo by threeovens
photo by threeovens photo by threeovens
Ready In:
45mins
Ingredients:
15
Serves:
4
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ingredients

  • 4 lbs white-fleshed fish, like monkfish, halibut or 4 lbs cod, filleted and cut into 1 inch cubes
  • 1 teaspoon turmeric
  • salt
  • 1 lime, juiced
  • For the sauce

  • peanut oil, for frying
  • 2 green chilies, seeded
  • 1 inch piece ginger, peeled and thinly sliced
  • 5 -6 garlic cloves, peeled and crushed (do not chop, crushing gives the curry better flavor)
  • 12 medium white onion, thinly sliced
  • 2 -3 fresh curry leaves
  • 12 teaspoon turmeric
  • 1 (14 ounce) can coconut milk, solids separated from the liquid
  • salt
  • 1 tomatoes, quartered, plus 1 tomato sliced thinly, for garnish
  • cooked rice, as an accompaniment
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directions

  • Rinse the diced fish chunks in water. Drain off the excess water and place the fish in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 25 minutes.
  • Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.
  • Add the chiles, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir. Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce heat, and simmer for 6 to 7 minutes until cooked.
  • Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.

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Reviews

  1. An very delicious fish curry. I used bay leaves instead of the curry leaves as I forgot to buy some and served over saffron rice. A cucumber salad made a nice cool contrast to the spiciness of this dish. My quibble with it is that the quantities/proportions of fish and sauce seem off. I used one 12 ounce fish fillet but made half the sauce. This was two average servings. The amount of sauce is not going to be enough for the 4 lbs of fish the recipe calls for. And 1 lb of fish is really an enormous amount, as fish fillets have no waste. I suppose it might work as a glaze, but I do not think that is what is intended. Believe me, you will want more sauce, not less.
     
  2. This was really good. I wouldn't even know I was eating fish, except I made it and know what I put in it! Thanks for posting.
     
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Tweaks

  1. An very delicious fish curry. I used bay leaves instead of the curry leaves as I forgot to buy some and served over saffron rice. A cucumber salad made a nice cool contrast to the spiciness of this dish. My quibble with it is that the quantities/proportions of fish and sauce seem off. I used one 12 ounce fish fillet but made half the sauce. This was two average servings. The amount of sauce is not going to be enough for the 4 lbs of fish the recipe calls for. And 1 lb of fish is really an enormous amount, as fish fillets have no waste. I suppose it might work as a glaze, but I do not think that is what is intended. Believe me, you will want more sauce, not less.
     

RECIPE SUBMITTED BY

<p><span><strong>I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! &nbsp;I also have&nbsp;two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also&nbsp;married to my best friend, Jeff and have been since April 2005.&nbsp; I love cooking, hate cleaning and will do whatever I can to get out of it!&nbsp;&nbsp;I&nbsp;love grilling and baking.&nbsp;&nbsp;I do most of the grilling at my house, and bake for almost a week straight at Christmas time!&nbsp; I can make or will attempt just about anything,&nbsp;though I rarely make&nbsp;brownies, my husband's are the best!&nbsp; Homemade breads are not my friend, so I am always working on bread baking.</strong></span></p> <p><span><strong>As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites.&nbsp; I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day!&nbsp; Over the past couple years with zaar, I have found tons of new recipes&nbsp;my family&nbsp;normally wouldn&rsquo;t eat&nbsp;but have been happily surprised with new favorites.</strong></span></p> <p><span><strong>I&nbsp;love to join in&nbsp;all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! </strong></span></p> <p><span><strong>Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes.&nbsp; Most of all though&nbsp;are my kids; being home all day with them is fun and challenging, but I wouldn&rsquo;t trade it for any salary!!</strong></span></p>
 
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