• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Fort Cochin Meen Moiley

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 12 Fillets red snapper or
  • -pomfret
  • 2 tb Coconut oil; (30 ml)
  • 1 ts Mustard seeds; (5 g)
  • 8 Flakes; (16 g) garlic,
  • ; chopped fine
  • 2 1/2 Cm ginger; julienne
  • 6 Green chillies; slit
  • -lengthwise,
  • ; deseeded and
  • ; julienne
  • 150 g Onions; sliced into rings
  • Salt to taste
  • 24 Curry leaves
  • 3 Tomatoes; cut into 8 slices
  • ; each (225 g)
  • 1/2 ts Turmeric powder; (2 g)
  • 1/2 c Coconut milk; (third
  • -extract) (120
  • ; ml)
  • 3/4 c Coconut milk; (second
  • -extract)
  • ; (180 ml)
  • 3/4 c Coconut milk; (first
  • -extract) (180
  • ; ml)
  • 1 tb Lemon juice; (15 ml)

 Directions

HEAT oil in a pan and season with mustard seeds. Stir over medium heat
until they begin to splutter. Add garlic and ginger and stir for a minute.
Add green chillies and stir lightly. Add the onions and saut”š until
translucent and glossy. Add turmeric powder and stir well. Add fish and the
third extract of coconut milk. Bring it to a boil. Lower the heat and
simmer, turning carefully once, for three minutes. Add salt and stir well.
Add curry leaves, tomatoes and the second extract. Cover and simmer for
three minutes. Remove the pan from heat and gently (to make sure that the
fillets do not break) stir-in the first extract of coconut milk. Return the
pan to heat and bring to a boil over low heat. Sprinkle lemon juice and
stir carefully. Remove from heat and adjust the seasoning Remove to a bowl
and serve with steamed rice.

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