Meen Molee (Tangy fish cooked in coconut milk)
Coconut milk: Grate 1 coconut and press through a muslin cloth to obtain the first (thick) extract. Boil the grated coconut with equal quantity of water to obtain the second (thin) extract.
If refrigerated, this can stay for up to 3 - 4 days.
Ingredients
- 26 oz Fish cleaned, spiced
- 1 tsp Turmeric haldi powder
- 1 1/2 tsp Garlic lasan, chopped
- 1 Dry red chilli sookhi lal mirch
- 2 Coconuts nariyal, grated
- 4 tbsp Vegetable oil
- 2 Onions medium-sized
- 1 Ginger adrak, 1 inch piece
- 6 Green chillies slit
- 1 tbsp Lemon nimbu juice
- Salt to taste
- 9 oz Tomatoes big, chopped
Instructions
- Grind the turmeric powder, 1/2 tsp garlic, and the skin of dry red chilli together.
- Make 2 extractions of coconut milk: the first extraction 1 1/2 cups and the second 2 cups.
- Heat the oil in a pot; add the onions, ginger, green chillies, and the remaining garlic; saute for a few minutes. Add the ground ingredients and saute.
- Pour the second extract of coconut milk, lemon juice, and salt. When it conies to the boil, add the fish and cook on low heat for half an hour.
- When the fish is cooked, add the first extract of coconut milk and arrange the tomatoes on top. Bring to the boil and remove the pot from the heat.
- Serve hot.
Calories: 293 kcal
Carbohydrates: 12 g
Protein: 26 g
Fat: 16g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 61 mg
Sodium: 221 mg
Potassium: 623 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 427 IU
Vitamin C: 27 mg
Calcium: 31 mg
Iron: 1 mg