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Meen Curry with Ghee Bhaat Recipe
Fish fillets cooked in coconut milk with aromatic spices. Served with rice tossed in desi ghee.
- Total Cook Time 55 mins 20 seconds
- Prep Time 10 mins 20 seconds
- Cook Time 45 mins
- Recipe Servings2
Ingredients of Meen Curry with Ghee Bhaat
- 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
How to Make Meen Curry with Ghee BhaatHideShow Media
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.