Post by SeaDragon on Dec 14, 2017 17:23:12 GMT 10
Curry - Meen Mollie (Fish Curry from Kerala)
Recipe from The Cook and The Chef (ABC TV), Wednesday, 13 February 2008: Season 3 Episode 1
Ingredients:
(serves 4)
500g Barramundi
Marinade:
1 teaspoon turmeric
1 tablespoon chilli powder
1 tablespoon coriander powder
1 teaspoon pepper
salt
1 teaspoon black peppercorns
juice of 1 lemon or lime
1 teaspoon mustard seeds
1 stick cassia
2 green cardamon pods
2 large sprigs curry leaves
1 & 1/2 onions, chopped finely into small dice
2.5 cm piece ginger, grated
3 garlic cloves, chopped
5 green chillies, cut in half
2 large tomatoes, chopped
1 lemon or lime, juiced
1 teaspoon ground turmeric
1 tbls chilli powder
3 tablespoons ground coriander
2 teaspoons garam masala
100ml tamarind water
500ml coconut milk (thin)
250ml thick coconut cream (from top of unshaken can)
Salt to taste
Method:
Cut the fish into 4cm cubes. Make a paste of 1 teaspoon turmeric, 1 tablespoon chilli powder, 1 tablespoon coriander powder, 1 teaspoon pepper, salt and juice of 1 lemon or lime. Marinate fish for at least an hour.
Fry the fish pieces and set aside.
In the same pan, lift the fish sediment with a little tamarind water, add the whole spices and curry leaves, cook till the mustard seeds start to pop. Add the onion and fry until golden brown. Add the grated ginger, garlic and split chillies. Add the tomato and fry till dry. Add the remaining chilli powder, coriander powder, tumeric and garam masala and 2 tablespoons tamarind water. Fry till the masala is fried (be careful not to burn it). Add the two cups of thin coconut milk and the rest of the tamarind extract and cook covered.
When it starts to boil, reduce the flame then add salt and the fried fish pieces. Stir carefully so that the fish pieces do not break.
Cook covered for 5 minutes on low. Turn off heat. Add the thick coconut milk and stir slowly. Check seasoning and acidity.
Serve with rice, chapati and breads.
NB: You can cook the fish in the curry sauce rather then frying. It will take about 10 mins. Be careful not to over stir as you don't want the fish to break apart.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 13 February 2008: Season 3 Episode 1
Ingredients:
(serves 4)
500g Barramundi
Marinade:
1 teaspoon turmeric
1 tablespoon chilli powder
1 tablespoon coriander powder
1 teaspoon pepper
salt
1 teaspoon black peppercorns
juice of 1 lemon or lime
1 teaspoon mustard seeds
1 stick cassia
2 green cardamon pods
2 large sprigs curry leaves
1 & 1/2 onions, chopped finely into small dice
2.5 cm piece ginger, grated
3 garlic cloves, chopped
5 green chillies, cut in half
2 large tomatoes, chopped
1 lemon or lime, juiced
1 teaspoon ground turmeric
1 tbls chilli powder
3 tablespoons ground coriander
2 teaspoons garam masala
100ml tamarind water
500ml coconut milk (thin)
250ml thick coconut cream (from top of unshaken can)
Salt to taste
Method:
Cut the fish into 4cm cubes. Make a paste of 1 teaspoon turmeric, 1 tablespoon chilli powder, 1 tablespoon coriander powder, 1 teaspoon pepper, salt and juice of 1 lemon or lime. Marinate fish for at least an hour.
Fry the fish pieces and set aside.
In the same pan, lift the fish sediment with a little tamarind water, add the whole spices and curry leaves, cook till the mustard seeds start to pop. Add the onion and fry until golden brown. Add the grated ginger, garlic and split chillies. Add the tomato and fry till dry. Add the remaining chilli powder, coriander powder, tumeric and garam masala and 2 tablespoons tamarind water. Fry till the masala is fried (be careful not to burn it). Add the two cups of thin coconut milk and the rest of the tamarind extract and cook covered.
When it starts to boil, reduce the flame then add salt and the fried fish pieces. Stir carefully so that the fish pieces do not break.
Cook covered for 5 minutes on low. Turn off heat. Add the thick coconut milk and stir slowly. Check seasoning and acidity.
Serve with rice, chapati and breads.
NB: You can cook the fish in the curry sauce rather then frying. It will take about 10 mins. Be careful not to over stir as you don't want the fish to break apart.