Indian Seafood Recipes - Fish in Coconut Milk (Meen Malee) Recipe

Ingredients

• 4 whole small fish, weighing about 12 oz (350 g) each, or 1 1/2 lbs (750 g) white fish steaks

• 1/2 teaspoon ground turmeric

• 1 teaspoon ground red pepper

• 1 teaspoon salt

• 3 1/2 tablespoons oil

• 3/4 in (2 cm) ginger, sliced

• 6-8 cloves garlic

• 3-4 green chilies, slit lengthwise and deseeded

• 6 green cardamom pods, bruised

• 2 medium onions, sliced

• 2 teaspoons ground coriander

• 1 1/2 cups (375 ml) thin coconut milk

• Banana leaf (optional)

• 30 curry leaves

• 1/2 cup (125 ml) coconut cream or 1 cup (250 ml) thick coconut milk

• 1 teaspoon black mustard seeds

• 1 lime or lemon, to serve

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Method:

1. Clean the fish and cut slits on both sides to allow the spices to penetrate. Combine the turmeric, red pepper and salt and marinate the fish for 5 minutes. Heat 3 tablespoons of the oil in a wok and stir-fry the fish on both sides for 5 to 10 minutes or until golden brown. Remove and set aside.

2. In the same wok, stir-fry the ginger, garlic, green chilies, cardamoms and onion. Add the ground coriander and the thin coconut milk and stir well. Allow the milk to heat through, cool slightly, then blend to a smooth paste in a blender or food processor.

3. Line the bottom of a wide, thick-bottomed skillet with the banana leaf; this is optional, but adds a delicate flavor to the curry. Place the curry leaves and fish on the banana leaf and pour the blended sauce over it. Bring to a boil uncovered and simmer over low heat for 5 to 10 minutes until the fish is cooked. Add the coconut cream and heat through. Do not allow the coconut cream to boil.

4. Heat 1/2 tablespoon of oil in a wok and stir-fry the mustard seeds for 1 minute until they begin to pop. Pour the mustard seeds over the fish and serve with lime or lemon juice squeezed over the top.