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Meen Curry with Ghee Bhaat


Meen Curry with Ghee Bhaat

Meen Curry with Ghee Bhaat



Recipe Servings


Recipe Cook Time


Fish fillets cooked in coconut milk with aromatic spices. Served with rice tossed in desi ghee.


  • For the meen curry:

    1/2 kg fillet or 1.5 whole pomfret fish

    2 Tbsp refined oil

    1 tsp mustard seeds

    2 medium red onions

    1 inch pc fresh ginger

    4 cloves fresh garlic

    2 sprigs fresh curry leaves

    Salt to taste

    4 fresh green chilli

    1/2 tsp turmeric

    1/4 cup tamarind pulp

    2 cups coconut milk

    2 red tomatoes

    A pinch methi dana powder

    A pinch ajwain powder

    Juice of 1 lemon

    For the ghee bhaat:

    1 cup basmati rice, soaked

    1 Tbsp desi ghee

    1 packet South Indian poppadums


For the meen curry:

Clean and wash fish fillet and cut into 2 inch cubes.

In a pan, heat oil. Add mustard seeds. Let it crackle and add chopped onion, chopped ginger, chopped garlic, curry leaves, salt, green chilli and turmeric powder. Let it cook for a minute, and then add tamarind pulp.

Add coconut milk. Once coconut milk starts to boil, add fish along with tomatoes and allow to simmer till almost cooked. (Approx 15 minutes)

To finish, sprinkle methi dana powder and ajwain powder. Add the tamarind pulp.

Remove from fire, squeeze lemon juice and adjust seasoning. Serve hot with ghee bhaat and roasted popadum.

For the ghee bhaat:

Boil 2 cups water. Add soaked rice, and ghee.

Cook till done.

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Key Ingredients: pomfret, carom seeds, refined oil, mustard seeds, onion, ginger, garlic, curry leaves, salt, green chillies, turmeric, coconut milk, tamarind, tomato, fenugreek, lemon juice, basmati rice, clarified butter