Meen Moiley

Name: Meen Moiley
Ingredients: For the marinade:; 1 tablespoon lime juice; 1/2 teaspoon turmeric powder; 1/2 teaspoon dried red chile powder; 1/2 teaspoon salt; For the curry:; 250 grams fresh sea bass fillets, cut into 2-inch slices; 1 tablespoon vegetable oil; 1 small onion, thinly sliced; 4 green chiles, cut lengthwise; 2 cloves garlic, crushed; one 1-inch piece ginger, crushed; 2 teaspoons flour; 1 cup water; 1 teaspoon vinegar; 1/2 teaspoon turmeric; 1 small tomato, cut lengthwise; Salt, to taste; 1/2 cup coconut milk; 1 sprig curry leaves; A squeeze of lime

21 ingredients

5 steps

Ingredients

For the marinade:
1 tablespoon lime juice
1/2 teaspoon turmeric powder
1/2 teaspoon dried red chile powder
1/2 teaspoon salt
For the curry:
250 grams fresh sea bass fillets, cut into 2-inch slices
1 tablespoon vegetable oil
1 small onion, thinly sliced
4 green chiles, cut lengthwise
2 cloves garlic, crushed
one 1-inch piece ginger, crushed
2 teaspoons flour
1 cup water
1 teaspoon vinegar
1/2 teaspoon turmeric
1 small tomato, cut lengthwise
Salt, to taste
1/2 cup coconut milk
1 sprig curry leaves
A squeeze of lime

Directions

1

In a small bowl, combine the ingredients for the marinade, then rub onto the fillets. Set aside to marinate for 15 minutes.
2

Heat the oil in a large, wide pan or wok over medium heat. Add onions and saute until light brown. Add the chiles, garlic, and ginger and saute for another few minutes, until fragrant.
3

Next, add the flour and saute until combined. Pour in the water, vinegar, and turmeric and bring to a boil.
4

Once the mixture comes to a boil, add fish, tomato, and salt. Cover and cook for about 7 minutes, or until fish is cooked.
5

Add the coconut milk and curry leaves. Bring to a boil again and turn off the heat. Add a squeeze of lime right before serving. Serve hot.