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