Kerala Vegetarian Kerala Non-Vegetarian Kerala Achar & Pickles Kerala Snacks & Specials Kerala Sweets Kerala Payasam & Pradhamans Kerala Cookery Terms & Help more »
Recipes Menu:

Fort Cochin Meen Moiley (Fish Curry)


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

Fort Cochin Meen Moiley
  • 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