Meen Curry with Ghee Bhaat Recipe

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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