Kerala

Meen molee

Name: Meen molee
Total time: 35 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 500 g seer or pomfret steaks fish; 1 large sliced onion; 1 1/2 inch julienned ginger; 4 cloves sliced garlic; 4 slit green chilli; 1 medium sliced tomato; 1/2 tsp turmeric (ground turmeric); 1 tsp black pepper; 1 cup thin coconut milk; 2/3 cup thick coconut milk; 2 tbsp coconut oil; 3 sprigs curry leaves; 2 tsp lemon juice; Salt, to taste

Fish poached in gently spiced coconut milk. Kerala's calmest, creamiest seafood.

35 minTime

28 gProtein each

mildSpice

The coconut fish stew1 chapter · 1 min read

Make it your way

Grandma's wayCoconut milk, ginger and green chilli.

The original

385kcalsame

28 gproteinsame

3 gfibresame

35minutessame

Meen molee, Kerala coastal style.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g seer or pomfret, steaks

Onion1 large, sliced

Ginger4 cm, julienned

Garlic4 cloves, sliced

Green chilli4, slit

Tomato1 medium, sliced

Turmeric (ground turmeric)½ tsp

Black pepper1 tsp

Thin coconut milk1 cup

Thick coconut milk⅔ cup

Coconut oil2 tbsp

Curry leaves3 sprigs

Lemon juice2 tsp

Saltto taste

Method

4 steps

1Rub fish with turmeric, pepper, salt and lemon. Sear lightly in a little coconut oil on both sides and set aside.
2In the same pan, fry ginger, garlic, green chilli, curry leaves and onion until soft. Add a pinch of turmeric.
3Pour in thin coconut milk, simmer 3 minutes, slide in the fish and tomato and cook gently.
4Add thick coconut milk and warm through. Swirl the pan rather than stirring.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Meen molee

Fish poached in gently spiced coconut milk. Kerala's calmest, creamiest seafood.

35 minTime

28 gProtein each

mildSpice

The coconut fish stew1 chapter · 1 min read

Make it your way

Grandma's wayCoconut milk, ginger and green chilli.

The original

385kcalsame

28 gproteinsame

3 gfibresame

35minutessame

Meen molee, Kerala coastal style.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g seer or pomfret, steaks

Onion1 large, sliced

Ginger4 cm, julienned

Garlic4 cloves, sliced

Green chilli4, slit

Tomato1 medium, sliced

Turmeric (ground turmeric)½ tsp

Black pepper1 tsp

Thin coconut milk1 cup

Thick coconut milk⅔ cup

Coconut oil2 tbsp

Curry leaves3 sprigs

Lemon juice2 tsp

Saltto taste

Method

4 steps

1Rub fish with turmeric, pepper, salt and lemon. Sear lightly in a little coconut oil on both sides and set aside.
2In the same pan, fry ginger, garlic, green chilli, curry leaves and onion until soft. Add a pinch of turmeric.
3Pour in thin coconut milk, simmer 3 minutes, slide in the fish and tomato and cook gently.
4Add thick coconut milk and warm through. Swirl the pan rather than stirring.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Meen molee

Make it your way

Ingredients

Method

Meen molee

Make it your way

Ingredients

Method

Make it a meal