Best Meen Moilee Fish In Fragrant Coconut Milk Recipes

Kerala Fish Molly image

Provided by Kannamma - Suguna Vinodh

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 14

500 grams fish steaks ( I used king fish)
4 tbsp coconut oil
2-3 sprigs curry leaves
2 inch fresh ginger, very finely chopped
2 onion, finely chopped
3 green chillies, chopped
6 cloves garlic, finely chopped
2 tomatoes, finely chopped
1 1/2 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon chili powder
500 ml fresh coconut milk or 250 ml canned coconut milk
Juice of one small lime
1 teaspoon vinegar

Steps:

Heat coconut oil in a pan and add in very finely chopped ginger and curry leaves. Fry for a minute.
Add in the finely chopped onion and garlic. Add in the chopped green chilli.
Fry till the onions are soft. No need to brown the onions. Add in the finely chopped tomatoes and the salt and fry until the oil floats on top. It will take about 5 minutes in medium flame.
Add in a teaspoon of turmeric and a teaspoon of chilli powder. Fry for 30 seconds. Add in a cup of water and let it come to a boil. Once the water boils, add in the fish. Let it simmer for 5 minutes.
Reduce the flame to low. Add in the coconut milk.
If using fresh coconut milk, add in 500 ml of the fresh coconut milk. ( I used first pressed and second pressed coconut milk combined).
If using store bought coconut milk, Add 250 ml of store bought coconut milk plus 250 ml of water.
Add in the lime juice and the vinegar. Let it simmer for 5 minutes on a very low flame.
Switch off the flame and serve hot.

Meen Moilee: Fish in Fragrant Coconut Milk image

Provided by AZPARZYCH

Categories Fruit

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

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
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

Steps:

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.
Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.
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.
Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.

Fish Baked in Coconut Milk image

Provided by Food Network

Categories main-dish

Time 51m

Yield 4 servings

Number Of Ingredients 19

2 pounds thick fish fillets or steaks, halibut, cod or salmon
4 teaspoons fresh lemon juice
2 tablespoons vegetable oil
2 cups finely chopped onion
1/4 cup vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced green chile, serrano, Thai or jalapeno
1 cup chopped fresh tomatoes
Spice mixture:
6 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper, cayenne
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
1 1/4 teaspoon salt
1/2 cup canned unsweetened coconut milk
1/4 cup chopped cilantro, for garnish

Steps:

Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
Preheat oven to 350 degrees.
In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
Garnish with chopped cilantro.