Meen Moilee: Fish In Fragrant Coconut Milk Recipe

Name: Meen Moilee: Fish In Fragrant Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs white-fleshed fish, like monkfish, halibut or 4 lbs cod, filleted and cut into 1 inch cubes; 1 teaspoon turmeric; salt; 1 lime, juiced; For the sauce; peanut oil, for frying; 2 green chilies, seeded; 1 inch piece ginger, peeled and thinly sliced; 5 -6 garlic cloves, peeled and crushed (do not chop, crushing gives the curry better flavor); 1/2 medium white onion, thinly sliced; 2 -3 fresh curry leaves; 1/2 teaspoon turmeric; 1 (14 ounce) can coconut milk, solids separated from the liquid; salt; 1 tomatoes, quartered, plus 1 tomato sliced thinly, for garnish; cooked rice, as an accompaniment

Servings: persons

4 lbs white-fleshed fish, like monkfish, halibut or 4 lbs cod, filleted and cut into 1 inch cubes
1 teaspoon turmeric
salt
1 lime, juiced
For the sauce
peanut oil, for frying
2 green chilies, seeded
1 inch piece ginger, peeled and thinly sliced
5 -6 garlic cloves, peeled and crushed (do not chop, crushing gives the curry better flavor)
1/2 medium white onion, thinly sliced
2 -3 fresh curry leaves
1/2 teaspoon turmeric
1 (14 ounce) can coconut milk, solids separated from the liquid
salt
1 tomatoes, quartered, plus 1 tomato sliced thinly, for garnish
cooked rice, as an accompaniment

1
Rinse the diced fish chunks in water. Drain off the excess water and place the fish in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 25 minutes.
2
Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.
3
Add the chiles, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir. Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce heat, and simmer for 6 to 7 minutes until cooked.
4
Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 lbs white-fleshed fish, like monkfish, halibut or 4 lbs cod, filleted and cut into 1 inch cubes, 1 teaspoon turmeric, salt, 1 lime, juiced, and more.

Yes, Meen Moilee: Fish In Fragrant Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meen Moilee: Fish In Fragrant Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions