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    You are in: Home / Recipes / Meen Moilee: Fish in Fragrant Coconut Milk Recipe
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    Meen Moilee: Fish in Fragrant Coconut Milk

    Meen Moilee: Fish in Fragrant Coconut Milk. Photo by threeovens

    1/2 Photos of Meen Moilee: Fish in Fragrant Coconut Milk

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    AZPARZYCH's Note:

    Recipe courtesy M. A. Rasheed. Found on Food Network, posting for ZWT.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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 tomato, quartered, plus 1 tomato sliced thinly, for garnish
    • cooked rice, as an accompaniment

    Directions:

    1. 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. 2
      Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.
    3. 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. 4
      Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.

    Ratings & Reviews:

    • on June 13, 2013

      45

      An very delicious fish curry. I used bay leaves instead of the curry leaves as I forgot to buy some and served over saffron rice. A cucumber salad made a nice cool contrast to the spiciness of this dish. My quibble with it is that the quantities/proportions of fish and sauce seem off. I used one 12 ounce fish fillet but made half the sauce. This was two average servings. The amount of sauce is not going to be enough for the 4 lbs of fish the recipe calls for. And 1 lb of fish is really an enormous amount, as fish fillets have no waste. I suppose it might work as a glaze, but I do not think that is what is intended. Believe me, you will want more sauce, not less.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2012

      45

      This was really good. I wouldn't even know I was eating fish, except I made it and know what I put in it! Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Meen Moilee: Fish in Fragrant Coconut Milk

    Serving Size: 1 (187 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 403.4
     
    Calories from Fat 154
    38%
    Total Fat 17.1 g
    26%
    Saturated Fat 16.0 g
    80%
    Cholesterol 0.0 mg
    0%
    Sodium 42.2 mg
    1%
    Total Carbohydrate 63.2 g
    21%
    Dietary Fiber 1.8 g
    7%
    Sugars 56.2 g
    224%
    Protein 2.5 g
    5%

    The following items or measurements are not included:

    white-fleshed fish

    ginger

    curry leaves

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