Meen Moiley

I love this fish curry so delicately flavored with hints of  hari elaichi and saunf....I wonder how this curry got its name?

Great with rice and appam.

Serves : 4 

Ingredients :

Fish  : 500 g ( I used Surmai )

To Marinate : (for 30 minutes in the refrigerator)

Haldi, salt , pepper : 1/2 teaspoon each

For Sauce :

 Black Rye : 1 tsp

Cloves : 5

Cinnamon : 1"
Onions : 2 , finely chopped
Garlic : 4 cloves finely chopped
Ginger : 1" piece
Green Chillies : 5 slit
Haldi : 1/2 tsp
Red Chilli Powder : large pinch
Crushed black pepper : 1/2 tsp
Saunf powder : 1/2 tsp 
Tomato - 1 finely chopped 
 Thin coconut milk : 2 cups
Thick coconut milk : 1 cup
Oil - 1 tbsp
Salt - to taste
Curry Leaves - 2 springs 


Heat oil then add black rye and let them splutter . Add cinnamon , cloves , elaichi . Add chopped onions, ginger garlic and green chillies. Cook for 5 minutes. Add haldi , red chilli powder .....cook for 2-3 minutes . 


Then add thin coconut milk , next add chopped tomatoes . Let all this boil for 5-7 minutes . Now add fish and cover and cook for 10 minutes .


In the end add thick coconut milk , curry leaves and to finish add saunf powder .

Serve hot with appam and rice.