Fish in tamarind-laced coconut milk

Name: Fish in tamarind-laced coconut milk
Yield: Serves 4
Cuisine: India
Ingredients: Plain Boiled Rice, to serve; toasted coconut flakes, to garnish; 45 ml/3 tbsp creamed coconut, cut into small pieces, or coconut cream; 400 ml/14 oz/1⅔ cups canned coconut milk; 2.5 ml/½ tsp chilli powder; 2 fresh green chillies, finely chopped, (deseeded if preferred); 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp garlic purée; 15 ml/3 tbsp sunflower oil or olive oil; 1 large onion, finely chopped; 10 ml/2 tsp ginger purée; 675 g/1½lb fillet of tilapia or any other firm white fish; 30 ml/2 tbsp lemon juice; 5 ml/1 tsp salt, or to taste

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

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/1½lb fillet of tilapia or any other firm white fish
30 ml/

Asia
India
Fish course
Pescatarian
Gluten-free

Method

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