Fish in tamarind-laced coconut milk

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

Both fish and coconut are found in abundance in and around the southern Indian coastline. Recipes such as this one, Meen Molee, are best made using white, firm-textured fish such as tilapia, monkfish or sole. However, it is just as successful when using large prawns. The coconut adds a richness to the dish.

Ingredients

  • 675 g/lb fillet of tilapia or any other firm white fish
  • 30 ml/

Method

  1. Cut the fish into 5cm/2 in pieces and lay them out on a large plate. Rub in half the lemon juice and half the salt. Set aside.

  2. Heat the oil over medium heat, then add the onion and fry 5–6 minutes, until the onion is soft, but not brown.