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

Ingredients
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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