Fort Cochin Meen Moiley (Fish Curry)

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Ingredients of Fort Cochin Meen Moiley (Fish Curry) to Serve 4

• 12 fillets of red snapper or pomfret
• 2 tbs (30 ml) coconut oil
• 1 tsp (5 g) mustard seeds
• 8 flakes (16 g) garlic, chopped fine
• 2.5 cm ginger, julienne
• 6 green chillies, slit lengthwise, deseeded and julienne
• 150 g onions, sliced into rings
• salt to taste
• 24 curry leaves
• 3 (225 g) tomatoes, cut into 8 slices each
• 1/2 tsp (2 g) turmeric powder
• 1/2 cup (120 ml) coconut milk (third extract)
• 3/4 cup (180 ml) coconut milk (second extract)
• 3/4 cup (180 ml) coconut milk (first extract)
• 1 tbs (15 ml) lemon juice

Procedure of Cooking Fort Cochin Meen Moiley (Fish Curry)

• Heat oil in a pan and season with mustard seeds. Stir over medium heat until they begin to splutter. Add garlic and ginger and stir for a minute.
• Add green chillies and stir lightly. Add the onions and sauté until translucent and glossy. Add turmeric powder and stir well.
• Add fish and the third extract of coconut milk. Bring it to a boil. Lower the heat and simmer, turning carefully once, for three minutes. Add salt and stir well.
• Add curry leaves, tomatoes and the second extract. Cover and simmer for three minutes.
• Remove the pan from heat and gently (to make sure that the fillets do not break) stir-in the first extract of coconut milk. Return the pan to heat and bring to a boil over low heat.
• Sprinkle lemon juice and stir carefully.
• Remove from heat and adjust the seasoning Remove to a bowl and serve with steamed rice.

Nutritional Values (per portion) of Fort Cochin Meen Moiley (Fish Curry)

• Calories: 465.8 kcal
• Proteins: 29.0g
• Fat: 32.4g
• Minerals: 2.5g
• Fibre: 1.4g
• Carbohydrates: 16.5g