Meen Curry with Ghee Bhaat Recipe

Fish fillets cooked in coconut milk with fragrant spices. Served with rice tossed in desi ghee.

Meen Curry with Ghee Bhaat Recipe
Meen Curry with Ghee Bhaat Recipe


Of Meen Curry With Ghee Bhaat

  • For the meen curry:
  • 1/2 kg fillet or 1.5 whole pomfret fish
  • 2 Tbsp refined oil
  • 1 tsp mustard seeds
  • 2 medium red onions
  • 1-inch pc fresh ginger
  • 4 cloves fresh garlic
  • 2 sprigs fresh curry leaves
  • Salt to taste
  • 4 fresh green chili
  • 1/2 tsp turmeric
  • 1/4 cup tamarind pulp
  • 2 cups of coconut milk
  • 2 red tomatoes
  • A pinch methi dana powder
  • A pinch ajwain powder
  • Juice of 1 lemon
  • For the ghee bhaat:
  • 1 cup basmati rice, soaked
  • 1 Tbsp desi ghee
  • 1 packet South Indian poppadums

How to Make

Meen Curry with Ghee Bhaat

  • For the meen curry:
  • 1. Clean and wash fish fillet and cut into 2-inch cubes.
  • 2.In a pan, heat oil. Add mustard seeds. Let it crackle and add chopped onion, chopped ginger, chopped garlic, curry leaves, salt, green chili, and turmeric powder. Let it cook for a minute, and then add tamarind pulp.
  • 3. Add coconut milk. Once coconut milk starts to boil, add fish along with tomatoes and allow to simmer till almost cooked. (Approx 15 minutes)
  • 4. To finish, sprinkle methi dana powder and ajwain powder. Add the tamarind pulp.
  • 5. Remove from fire, squeeze lemon juice and adjust seasoning. Serve hot with ghee bhaat and roasted popadum.
  • For the ghee bhaat:
  • 1. Boil 2 cups water. Add soaked rice, and ghee.
  • 2. Cook till done.
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