Fish Curry or Meen Molee

As I am planning for our next trip to India, I am cooking lots of the dishes we did whilst there. In fact this curry has been a popular one with the group on tour. It is not too spicy and very easy to make. If you love fish and are perhaps a little timid about curries, I promise this will please. Its origins are more southern India with the main ingredients being fish and coconut milk. Molee means stew.
We had a fun couple of hours learning with Smita, and as the sun went down we enjoyed our efforts on the rooftop overlooking Jaipur.


1kg  thick white fish fillets ( cod, ling )
1 tablespoon oil
1 teaspoon turmeric
1 medium onion chopped
3 cloves chopped garlic
2 teaspoons fresh finely grated ginger
2-3 curry leaves
2  chopped chillies  red or green are fine (or to taste)
1 large ripe tomato chopped
2 cups coconut milk
1 cup coconut cream
lemon or lime juice


Wash the fish, pat dry and rub with a mix of salt and turmeric. Set aside.

Fry the onion, garlic, ginger, chillies, and curry leaves in a tablespoon oil. Cook until onions are transparent.
Add the coconut milk and simmer gently.
Chop the fish into serving size pieces. Add to the coconut milk. Simmer gently for 10 minutes or until
cooked. If you need to turn the fish do so gently so as not to break the fish. Add the the coconut cream and chopped tomato. Heat through for a minute. Remove from heat and add the lemon or lime juice and salt to taste. Serve with rice.

Penny a keen student who has made Meen Molee many times with our teacher Smita

Meen Molee