Meen Moily
Top Rated Recipe
Key Details:
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prep time: 2 hours 15 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Kerala
Key Ingredients:
Sole fish
Coconut milk
Lemon juice
Green chillies
Onions
Curry leaves
About Meen Moily
Table of Contents
Unlike most other fish
preparation from kerala, this dish is not spicy but full of flavour
- Sole fish, cut into cubes 500 gms
- Lemon juice 2 tbsps
- Salt to taste
- Ginger-garlic paste 2 tsps
Step 1.Take fish cubes in a bowl, add 1 tbsp lemon juice, salt and 1 tsp ginger-garlic paste and mix well and set aside in the refrigerator to marinate for 2 hours.
Step 2.Heat oil in a non-stick wok, add mustard seeds and curry leaves and saute till the seeds splutter.
Read MoreIngredients
- Sole fish, cut into cubes 500 gms
- Lemon juice 2 tbsps
- Salt to taste
- Ginger-garlic paste 2 tsps
- Oil 1 tbsp
- Mustard seeds 1 tsp
- Curry leaves 15 to 20
- Medium onions, sliced 2
- Green chillies, slit 3
- Turmeric powder ½ tsp
- Coconut milk 2 cups
- Fresh coriander leaves, chopped 1 tbsp
How to Make Meen Moily (Stepwise Photos)
Method
- Take fish cubes in a bowl, add 1 tbsp lemon juice, salt and 1 tsp ginger-garlic paste and mix well and set aside in the refrigerator to marinate for 2 hours.
- Heat oil in a non-stick wok, add mustard seeds and curry leaves and saute till the seeds splutter.
- Add onions and green chillies and saute till onions turn a light brown.
- Add remaining ginger-garlic paste, turmeric powder, salt, coconut milk and a little water and mix well.
- Add fish and let it cook in the gravy till done.
- Add coriander leaves and remaining lemon juice and mix gently so that the fish cubes do not break.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot with boiled rice.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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