Meen molee (Fish curry cooked in coconut)



  • 3 garlic cloves
  • 3 green finger chillies
  • 5cm/2in piece root ginger, peeled
  • 3 tbsp groundnut oil
  • 1 small onion, finely sliced
  • 5-6 curry leaves
  • ¼ tsp ground turmeric
  • ¼ tsp salt
  • 200ml/7fl oz coconut milk
  • 155ml/6fl oz boiling water
  • 500g/1lb 2oz haddock fillets, cut into 4cm/2in-wide pieces
  • 2 medium tomatoes, coarsely chopped

To serve


  1. Place the garlic, chillies, and ginger together in a food processor and process until smooth.

  2. Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat.

  3. Stir in the garlic, chilli and ginger mixture with the turmeric and salt. Fry for two minutes, then add 100ml/3½fl oz coconut milk with 155ml/6fl oz boiling water.

  4. Simmer for two minutes and then add the fish pieces and gently simmer for 5-6 minutes.

  5. Add half of the tomato and the remaining coconut milk and simmer for 3-4 minutes.

  6. Garnish with the remaining chopped tomato.

  7. Serve with basmati rice.