Wednesday, 2 October 2013

Meen Moilee



Kerala being a state adjacent to the sea, sea food is quite a staple in most places of Kerala. This dish I am posting today is a dish with extremely subtle flavours. The subtle spices and flavouring allow you to really taste the fish.



Ingredients

1 tbsp coconut oil,
1 tsp mustard seeds,
2 tsps urad dal,
10 curry leaves,
2 tbsp ginger, julienned,
1 tbsp green chilli, julienned,
1 big sliced onion,
1 tsp red chilli powder,
3 ½ cups coconut milk,
1 tsp turmeric powder,
½ tsp pepper powder,
1 big chopped tomato,
½ tsp wheat flour,
1 medium sized sliced pomfret,
1 tsp lemon juice,
Some coriander leaves,
Salt to taste

Method
                       
Wash the fish slices and marinate them in the lemon juice, salt and half the turmeric and chilli powders for at least half an hour.

Heat the coconut oil and add the mustard seeds and urad dal. Once the dal turns light brown in colour add the curry leaves. Now add the ginger and green chilli juliennes and fry for a minute. Next add the sliced onion and red chilli powder. Fry this till the onion turns light brown in colour.

Now add the wheat flour and the coconut milk, turmeric powder and pepper powder. Let this simmer for 2-3 minutes and add the chopped tomato. Lastly slide in the fish slices and simmer for a minute.

Finally add the chopped coriander and adjust the seasoning.

Goes well with plain steamed rice.