Name: Poached Cod in a Coconut-Onion Sauce (Meen Pulusu)
Yield: Serves 4
Cuisine: India
Ingredients: 2 tablespoons canola oil; 2 medium-size cloves garlic; ½ teaspoon tamarind paste or concentrate; 8 to 12 medium-size to large fresh curry leaves; ¼ teaspoon whole cloves; ½ teaspoon ground turmeric; ½ cup shredded fresh coconut; or ¼ cup shredded dried unsweetened coconut, reconstituted (see Note); 4 boneless, skinless pieces of cod fillet (about 6 ounces each); 2 dried red Thai or cayenne chiles, stems removed; 1 teaspoon black or yellow mustard seeds; 2 small to medium-size shallots, coarsely chopped

Raghavan Iyer

Poached Cod in a Coconut-Onion Sauce

Meen Pulusu

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This curry from the southern state of Andhra Pradesh is tart, thanks to the tamarind, and chile-hot. I like to serve it with Squash with a Chickpea Flour-Lime Sauce for a quick meal.

Ingredients

½ teaspoon ground turmeric
4 boneless, skinless pieces of cod fillet (about 6 ounces each)<

Asia
India
Andhra Pradesh
Fish course
Pescatarian
Gluten-free

Method

Sprinkle the turmeric on both sides of each fillet and press it into the flesh to ensure that it evenly flavors and colors the fish. Refrigerate, covered, for 30 minutes or as long as overnight.
Pour ¼ cup water into a blender jar, and then add the coconut, shallots, mustard seeds, cloves, chiles, and garlic. Puree, scraping the inside of the jar as needed, to mak

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method