Meen Molee

South Indian Fish Curry

Preparation info

  • Serves


    • Difficulty


Appears in

Mighty Spice Cookbook

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

  • About

My lovely friend Rosamma showed me how to make this delicious curry at her beautiful home, surrounded by pineapple plants and nutmeg trees, in Kerala. This is a classic example of the fresh, simple food they eat in this region of India but, if you want to jazz it up a bit, you can add a mixture of seafood to the lovely sauce.


  • 2.5 cm/1 in piece root ginger, peeled
  • 4 garlic cloves
  • 1 tbsp vegetable oil
  • 1 large onion, roughly chopped
  • ½ tsp mild chilli powder
  • ½ tsp turmeric
  • 1 large tomato, finely chopped
  • 500 ml/17 fl oz/2 cups coconut cream
  • juice of 1 lime
  • 500 g/1 lb 2 oz thick white fish fillets, such as halibut, haddock, pollack or cod, skinned and cut into bite-sized pieces
  • sea salt
  • rice, to serve


  1. Put the ginger and garlic into a mini food processor and blend to a smooth paste.
  2. Heat the oil in a large saucepan over a medium heat, then add the onion and fry for 2–3 minutes until translucent. Add the ginger and garlic paste, chilli powder, turmeric and tomatoes and cook for 30 seconds, stirring continuously.
  3. Add the coconut cream and lime juice and season with a good pinch of salt. Mix well, bring to the boil and add the fish. Reduce the heat and simmer for 8–10 minutes, or until the fish is opaque and cooked through. Serve immediately with rice.