Meen molee - Indian Recipes

Meen molee (Fish curry cooked in coconut)

Ingredients

• 3 garlic cloves

• 3 green finger chillies

• 5cm/2in piece root ginger, peeled

• 3 tbsp groundnut oil

• 1 small onion, finely sliced

• 5-6 curry leaves

• ¼ tsp ground turmeric

• ¼ tsp salt

• 200ml/7fl oz coconut milk

• 155ml/6fl oz boiling water

• 500g/1lb 2oz haddock fillets, cut into 4cm/2in-wide pieces

• 2 medium tomatoes, coarsely chopped

To serve

• basmati rice

Preparation method

1. Place the garlic, chillies, and ginger together in a food processor and process until smooth.

2. Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat.

3. Stir in the garlic, chilli and ginger mixture with the turmeric and salt. Fry for two minutes, then add 100ml/3½fl oz coconut milk with 155ml/6fl oz boiling water.

4. Simmer for two minutes and then add the fish pieces and gently simmer for 5-6 minutes.

5. Add half of the tomato and the remaining coconut milk and simmer for 3-4 minutes.

6. Garnish with the remaining chopped tomato.

7. Serve with basmati rice.