Meen Moilee

  1. Remove any small bones from the fish fillets.
  2. Mix ½ tsp salt with 1 tsp turmeric and gently rub into the fish fillets. Keep aside.
  3. Heat the vegetable oil in a wide pan.
  4. Add the mustard seeds and cook until they begin to pop.
  5. Add the onions, chillies and ginger and sauté for a few minutes.
  6. Then add the curry leaves and keep cooking until the onions are translucent.
  7. Add the rest of the turmeric and salt to the pan.
  8. Pour in the coconut milk and heat through. Then add the fish fillets and simmer very gently for 3-4 minutes until just cooked.
  9. Finish with fresh quartered cherry tomatoes and coriander sprigs. serve hot with pulao rice.

Ingredients

  • Seabass fillets 4  x 160 gm fillets
  • Mustard seeds 1 tsp
  • Salt 1 tsp or to taste    
  • Ground turmeric 1-1/2 tsp 
  • Vegetable oil 2 tsp
  • Medium size onions finely chopped     
  • Green chillies 6 (slit lengthways)       
  • Ginger 40g finely chopped
  • 20 Curry leaves 
  • Coconut milk 400 ml
  • Coriander sprigs to garnish
  • Cherry tomatoes to garnish