Kerala Fish Meen Moilee

Yield 4 - author: Rupal Bhatikar

Ingredients:

4-6 pcs Fish Wings / Fillets (roughly 300-350g)

1 cup Onion (thinly sliced)

1 Tomato (cut into wedges)

1 tsp Ginger paste (crushed)

1 tsp Garlic paste (crushed)

2 Green Chilli (slit in the middle)

1½ cup Coconut Milk

2 tbsp Coconut Oil

8-10 Curry leaves

1/2 tsp Turmeric Powder

1¼ tsp Kashmiri Chilli Powder

¼ cup Hot Water

¼ tsp Sugar (to taste)

¼ tsp White Vinegar (adjust to taste)

¼ tsp Zest Element Lime Powder (to taste)

Salt (to taste)

Method:

Clean and pat dry your fish. Salt and marinate the fish for about 15 minutes before you start cooking the curry.

Heat the coconut oil and add the curry leaves and green chilli to lightly fry. Sauté the sliced onion until translucent on a medium flame. You don't really want to get any colour on the onion, just softened.

Add the ginger and garlic paste and fry until the raw smell goes away. Add the red chilli and turmeric powders. Sauté for a minute.

Add the half cup of coconut milk and let it reduce for a few minutes. Then, add the tomato until it softens a bit.

Next, add the fish and remaining coconut milk to cook the fish on low heat. Adjust with any hot water to get a curry consistency you desire. The fish should just gently poach in the coconut sauce.

Adjust salt and sugar to taste along with the vinegar and Zest Element Lime powder. Turn off the heat. Let the curry rest for around 20 minutes or so before serving.