Keralan Meen Moilee a Coconutkissed Fish Curry
Right then, let's dive into this Keralan Fish Curry ! Ever craved a taste of sunshine on a plate? Honestly, this recipe nails it.
It's like a holiday for your taste buds, proper lush!
Meen Moilee Magic: Your Keralan Fish Curry Adventure
This South Indian Fish Curry ,also known as Meen Moilee, hails from Kerala. It's a coastal paradise known for its spices.
The dish is mild, creamy, and ever so comforting. Perfect for a quick weeknight dinner, taking about 50 minutes to rustle up.
This Indian Fish Curry serves 4 and is proper delightful with rice!
Why You'll Absolutely Love This Coconut Milk Fish Curry
This isn't just any Fish Curry Recipe Indian . The creamy coconut milk is oh-so-good. Fish is packed with omega-3s. Honestly it is great for a healthy heart.
Make this Kerala Style Fish Curry for your next dinner party or a cozy night in. This South Indian Fish Curry Recipe is simply special.
What You'll Need For This Easy Kerala Fish Curry
Time to get your ingredients in line. You will need some fresh fish. We also need onions, garlic, ginger, green chilies, curry leaves, and coconut milk.
Don't forget the spices! Turmeric, coriander, and garam masala are all essential. It sounds like a lot, I know. But trust me, it's worth it.
Lets move to the Fish Curry Recipe Coconut now!
Ingredients & Equipment for Your Keralan Fish Curry Adventure
Ready to dive into this Keralan Fish Curry , also known as Meen Moilee Recipe ? Honestly, it's easier than you think.
This South Indian Fish Curry Recipe is all about fresh flavours and simple techniques. A Coconut Milk Fish Curry might sound fancy, but trust me, you've got this! My journey to make this Indian Fish Curry was rocky, but now I mastered this Fish Curry Recipe Indian .
Main Ingredients: Let's Get Precise!
Okay, for the fish , you'll need about 1 lb (450g) of firm white fish. Think cod, haddock, or tilapia.
Quality matters. Make sure it smells fresh and looks firm. Cut it into roughly 2 inch pieces. You'll also need 1 teaspoon (5ml) of turmeric powder, 1/2 teaspoon (2.
5ml) of salt, and 1/4 teaspoon (1.25ml) of black pepper for the marinade. For the sauce, you'll need 2 tablespoons (30ml) coconut oil, 1 large onion , 1 inch (2.
5cm) ginger, 2 cloves garlic, 2-3 green chilies, 1 sprig curry leaves, 1/2 teaspoon (2.5ml) mustard seeds, 1/4 teaspoon (1.
25ml) fenugreek seeds, 1/4 teaspoon (1.25ml) turmeric powder, 1 teaspoon (5ml) coriander powder, 1/4 teaspoon (1.25ml) red chili powder, 1/2 cup (120ml) water, 1 can (13.
5 oz/400ml) full fat coconut milk, 1/2 teaspoon (2.5ml) garam masala, and 1 tablespoon (15ml) lime juice. Grab some fresh cilantro for garnish.
That's the key to the magic of Easy Kerala Fish Curry and this yummy South Indian Fish Curry . I would consider this Mild Fish Curry Recipe .
Seasoning Notes: The Flavour Powerhouse
Curry leaves are HUGE here. If you can't find fresh, use dried. But honestly, fresh is way better. Mustard and fenugreek seeds add a nutty depth.
Don't skip them! The coriander powder brings a lovely warmth. The red chili is optional. Add it if you want a bit of a kick! It's all about building layers of flavour.
Essential Equipment: Keep It Simple!
You really only need a large skillet or wide saucepan. A cutting board and sharp knife are essential, of course.
You'll also want a grater for the ginger. I use a microplane. Measuring spoons and cups will keep you right.
No fancy gadgets needed for this Kerala Style Fish Curry !
Right then, let's get cracking on how to make this Keralan Fish Curry . It's proper lush, honestly! It's like a sunshine holiday in a bowl.
This South Indian Fish Curry Recipe is a guaranteed crowd pleaser.
Keralan Fish Curry: The Method
This recipe is not your average Fish Curry Recipe Indian. It's a mild, Coconut Milk Fish Curry, perfect for a cosy night.
Prep Like a Pro
Before you even think about turning on the hob, get your mise en place sorted. Chop the onions. Grate the ginger.
Slice the chillies. You know? Organisation is key. It'll save you so much faff later.
Honestly, I once tried to grate ginger while frying onions. Disaster! Burnt onions, grated knuckle. Not a good look. Always be careful when handling chilies, and watch your fingers.
Cooking Made Easy
Marinate the fish: Mix fish with 1 teaspoon turmeric, 1/2 teaspoon salt, and pepper. Let it sit while you get the curry going.
Spice it up: Heat 2 tablespoons coconut oil. Add mustard seeds and fenugreek. Wait until they pop! (about 30 seconds ).
Aromatics Away: Chuck in curry leaves, chillies, onion, ginger, and garlic. Cook for about 5 minutes , until the onion is softened.
Spice Bloom: Add 1/4 teaspoon turmeric, 1 teaspoon coriander, and chili powder (if you like it hot). Cook for 1 minute , stirring.
Simmer Time: Add 1/2 cup water and simmer for 5 minutes . Scrape the pan bottom.
Coconut Goodness: Stir in coconut milk. Bring to a gentle simmer. Don't boil it!
Fish Time: Gently add the fish. Cook for 5- 7 minutes , until it flakes easily. Don't overcook it !
Finish and Flavour: Add garam masala and lime juice. Season to taste.
Garnish and Serve: Garnish with fresh cilantro and serve hot.
Pro Tips for the Perfect Fish Curry Recipe Coconut
- Don't overcook the fish . Seriously, it's the worst. Nobody wants rubbery fish.
- Fresh curry leaves make a massive difference. If you can't find them, use dried, but less.
- This Mild Fish Curry Recipe can be made ahead. The flavours actually get better overnight!
So, there you have it a delicious Easy Kerala Fish Curry that's sure to impress. Go on, give it a go! You won't regret it.
You will be in your kitchen having a Kerala Style Fish Curry every week.
Recipe Notes for the Perfect Keralan Fish Curry
So, you're ready to tackle this amazing Keralan Fish Curry ? Ace! Honestly, this Indian Fish Curry is easier than you think.
But before you dive in, a few little pointers to make sure you nail it every single time.
Serving It Up Like a Pro
Forget boring plating. This South Indian Fish Curry Recipe deserves some love! Serve it in a nice bowl. Garnish with loads of fresh cilantro.
A lime wedge on the side adds a bright touch. Think of it as edible sunshine! Serve with basmati rice.
Try some fluffy appam. Oh my gosh, so good!
Storage Secrets
Got leftovers? Don't bin it! This Fish Curry Recipe Coconut tastes even better the next day. Pop it in an airtight container.
It will keep in the fridge for up to 3 days . Feeling organised? You can freeze it too. I've had success freezing for up to 1 month .
Thaw overnight in the fridge. Reheat gently on the stovetop. Avoid boiling. It will split the coconut milk.
Tweak It Your Way
Fancy a change? No worries! For a vegetarian twist, chuck in some paneer instead of fish. Want it hotter? Add more chilies, duh! I like to use a Kerala Style Fish Curry if I want to impress.
Use different fish. Try salmon instead of cod.
Nutrition Nuggets
Okay, let's talk nutrition, but not in a boring way. This South Indian Fish Curry is packed with protein. It's a good source of healthy fats from the coconut milk.
Coconut Milk Fish Curry is nutritious. Plus, turmeric has anti inflammatory properties. Winning! Just be mindful of the salt content.
This Mild Fish Curry Recipe is just waiting for you to try it. Get ready to make a Easy Kerala Fish Curry .
You got this! Have fun, don't be afraid to experiment. You will nail that Meen Moilee Recipe .
Frequently Asked Questions
What kind of fish works best in Keralan Fish Curry? I'm a bit of a novice in the kitchen!
No worries, even Jamie Oliver started somewhere! For Keralan Fish Curry, a firm white fish like cod, haddock, or tilapia is ideal. These hold their shape well during cooking and absorb the lovely flavours of the curry.
Avoid oily fish like salmon, as they can overpower the delicate coconut milk broth, unless you're after a fishier experience, in which case go for it!
Can I make this Keralan Fish Curry spicier? I like a bit of a kick!
Absolutely! If you're after a bit of a Nando's experience, simply add more green chilies, or use a hotter variety. You could also increase the amount of red chili powder in the recipe. Remember to add chili gradually and taste as you go - you can always add more, but you can't take it away!
I can't find fresh curry leaves anywhere. Is there a substitute I can use for this Keralan Meen Moilee recipe?
Fresh curry leaves really do elevate the flavour of this Keralan Meen Moilee, but if you're in a bind, dried curry leaves are an okay substitute. Use about half the amount of dried leaves as you would fresh. Alternatively, a bay leaf can add a subtle aroma, though it's not quite the same.
Check out your local South Asian grocer; they usually stock fresh curry leaves.
How long does Keralan Fish Curry last, and how should I store it?
Keralan Fish Curry is best enjoyed fresh, but it will keep in the refrigerator for up to 2 days. Store it in an airtight container. When reheating, gently warm it on the stovetop over low heat or in the microwave. Be careful not to overcook the fish when reheating, as it can become dry.
Is there a vegetarian version of this Keralan Fish Curry recipe?
You bet! To make a vegetarian version, simply substitute the fish with firm tofu or paneer. Press the tofu to remove excess water before adding it to the curry. Paneer can be added directly. Adjust the cooking time accordingly, as tofu and paneer may require slightly less time to cook than fish.
Can I freeze Keralan Fish Curry?
Freezing Keralan Fish Curry is not ideal, as the coconut milk can sometimes separate upon thawing, affecting the texture. However, if you must freeze it, use an airtight container and consume it as soon as possible after thawing. Be sure to reheat thoroughly.
The quality might not be quite as good as freshly made, but it will still be tasty!
Keralan Meen Moilee A Coconutkissed Fish Curry
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 25g |
| Fiber | 10g |
