Meen Moilee Recipe | Kerela Style Fish Curry | Bangada Curry By Preetha | India Food Network

This monsoon make this delicious bangada curry for your loved ones. Learn how to make Kerela Style Fish Curry Meen Moilee by Preetha in Dakshin Curry only on India Food Network. Meen Moilee or fish molee is a popular fish curry which was traditionally made with Pearlspot Fish and coconut milk.

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Ingredients

300 gms Bangada (mackerel)
¾ tsp Crushed Black Pepper
1 tsp Lemon juice
½ tsp Turmeric Powder
Salt to taste
2 ½ tbsp Coconut Oil
½ cup Sliced Shallots
3 - 4 Sprigs Curry Leaves
1 inch Ginger
5 - 6 Cloves Of Garlic
2 Green Chillies
¼ - ½ tsp Crushed Black Pepper
½ cup thick Coconut Milk
1 ½ cups thin Coconut Milk
Salt As Taste
1 tsp Lemon Juice

Methods

1. Start by marinating the mackerel/bangda fish by applying turmeric powder, crushed black pepper, salt to taste and lemon juice.
2. Evenly coat the fish pieces and keep it aside for 10-15 minutes.
3. For making the curry, take a pan and coconut oil in it.
4. Add chopped shallots and saute it for a while.
5. Put green chillies, curry leaves, garlic cloves and ginger. Stir and cook.
6. Sprinkle some crushed black pepper.
7. Pour thin coconut milk and allow it to boil.
8. Put some salt to taste and keep it to simmer.
9. Till then fry the fish pieces by adding the remaining coconut oil.
10. Add the pieces of fish and fry it from both the sides for a minutes time.
11. Now transfer the cooked mackerel fish in the coconut milk curry.
12. Stir and mix it nicely. Cook on a low flame for 5-7 minutes.
13. Once it comes to a boil, add the thick extract of the coconut milk in the kadhai.
14. Even add some lemon juice and little of the leftover coconut oil (optional).
15. Cook and Ready to Serve.