Meen Moilee (Keralan Fish Curry)

The exact birthplace of this dish is unknown but it is thought to have come from India via the Portuguese and it is now popular all across Asia with different variations found in Malaysia, Singapore and regions of India.


The flavours are bold with large amounts of garlic, ginger, chilli and curry leaves all tempered with creamy coconut milk and zingy lemon juice. As you will see, the sauce is cooked separate from the fish and arguably you could use it for chicken, lamb or any combination of vegetables. I served mine with crispy kale and steamed broccoli but you could bulk it out with naan bread or rice.

Meen Moilee (Keralan Fish Curry)

Serves 4

oil

4 sustainably sourced sea bass fillets

5 garlic cloves, finely chopped

30g fresh ginger, peeled and finely chopped

3 chillies, deseeded and finely chopped

10 dried curry leaves, chopped

1 red onion, finely sliced

1 tsp ground turmeric

1 lemon, juice only

400ml coconut milk

sea salt and freshly ground black pepper

To make the sauce, heat 1 tbsp oil in a large frying pan or wok, add the onion with a pinch of salt and stir fry until starting to soften. Add the garlic, ginger, chillies and curry leaves, then stir for around 5 minutes until the everything is softened.

Add the ground turmeric and lemon juice, then stir for 1 minute. Add the coconut milk, slowly bring to the boil and cook for 2 minutes. Season with salt and pepper, then set aside.


For the fish, heat 1 tbsp oil over a high heat in a frying pan. Season the fish fillets with salt and pepper on both sides then fry, skin-side down, for 2 minutes until the skin is crisp. Turn over and fry for 20 seconds until just cooked. Spoon the sauce into 4 shallow bowls top with a fillet of sea bass and serve.