Meen Molee

Each state of India has its own signature dishes and unique flavor profile. As a foodie I love to try the variety of dishes of India that I never tasted while growing up. I have been making Meen Moilee for years, one of the signature fish curries from the state of Kerala. The gravy is mildly spiced yellowish coconut curry with delicious flavor of tempered mustard seeds, curry leaves and green chilies yet Kerala cuisine is well known for spiciness. It is believed that this curry originated during Portuguese colonial era centuries back. Meen means fish in Malayalam and little analysis revels that Molee is given after the lady by the name "Molly" who added coconut milk to the fish curry to neutralize the spiciness to suit foreigner's palate. 

Each household has their own recipe and uses different fish a or seafood choice depending on its availability. I try to use bone in fish for its full flavor and juiciness. Recipe is easy to follow and it needs simple pantry ingredients. Here is my take on Meen Molee using golden pompano.  

Ingredients~

(US customary units)

1 1/4 lb. golden pompano, cut into desired pieces

2 heaping tbsp minced shallots or onion

2 tsp minced ginger 

1 tsp minced garlic 

2 tbsp fresh or frozen grated coconut

3-4 fresh Thai chilies

5-6 cherry or grape tomatoes, cut in halves

1/2 tsp salt

1/3 tsp turmeric powder

1/8 tsp paprika

4 tbsp coconut oil(preferably) or any white oil 

1/4 tsp mustard seeds

A handful of curry leaves

1 cup coconut milk

1 cup hot water

Method~

Smear fish pieces with little turmeric and salt. Microwave minced onion, ginger, garlic and coconut for a minute; then blend it to a smooth paste with little water. Heat oil in a pan and shallow fry each sides of the fish pieces for 45 seconds over medium high heat. Do not cook it through. Fry fish head all sides well to get rid of fishy smell for about 2-3 minutes. In the same pan add mustard seeds followed by a few curry leaves and two chilies. Once they crackle add onion mixture, paprika, remaining chilies, salt, turmeric and saute for a minute. Add in coconut milk, lemon juice and stir well. Pour hot water and let it boil. Gently drop fish pieces and simmer for five minutes over medium high heat. In the mean time broil tomato halves for 6 minutes or just until soft. Check the gravy consistency and add little more water if needed. Have a taste test to adjust seasonings. Remove from the heat and leave it to cool for five minutes before serving. Top with broiled tomatoes, chilies, curry leaves and enjoy with steamed rice.

Happy Cooking!