Mild South Indian Fish Curry
Meen Moolee - A simple, mild fish curry from South India.
This is a simple, clean-tasting recipe from Rafi's first cookbook Malaysian Cookery. Because of the simplicity of this dish, it is important to use the best ingredients you can. For this recipe we used coley, but any firm white fish can be used.
- Rub the fish with the salt. This will firm up the fish and help it stay together when cooking.
- Heat the oil in a large pan or wok and fry the onion, garlic, ginger, curry leaves and turmeric until the onion is soft and the raw smell disappears.
- Reduce the heat and add the coconut milk, stirring continuously. Simmer uncovered for 5 minutes.
- Add the fish and continue simmering, uncovered, until the fish is cooked.
- Add the lemon juice and adjust the seasoning to taste.
Serve hot with boiled rice. As an alternative, prawns can also be used for this recipe, but they will not need salting before cooking.
As an accompaniment, try a variation on our Broccoli Upkari recipe - use sliced red pepper instead of broccoli and add a splash of vinegar and a pinch of sugar and salt when the ingredients are frying. You won't be disappointed!