The cuisine from the five southern states of India — Tamil Naidu, Kerala, Karnataka, Andhra Pradesh and Telangana is grouped together as the South Indian cuisine. This cuisine offers a wide range of vegetarian as well as non-vegetarian delicacies that is sure to delight one’s taste bud. Let us explore the mouth-watering dishes from the Southern Indian states to experience the essence of each of these states.
Meen Moilee is a mild stewed fish curry from Kerala that is subtle in taste with low spices and flavours. Influenced by the Portuguese, this fish curry is less on spices and the heat is of green chilli and pepper while the coconut milk enhances its creamy texture. Serve it along with idiyappam, appam or plain steamed rice.
Ingredients
Fish: ½ kg
Onion: 2
Tomato: 2
Garlic: 4 to 5 cloves
Ginger paste: 1 tsp
Green chilli: 4
Turmeric powder: ½ tsp
Pepper powder: 1 tsp
Cardamom: 2
Cinnamon: 2
Thin coconut milk: 2 cups
Thick coconut milk: ½ cup
Curry leaves: 1 sprig
Lemon juice: 1 tsp
Salt as per taste
Coconut oil
Step 1
Marinate the fish pieces with turmeric powder, black pepper powder, 1 tsp ginger garlic paste, lemon juice and salt and keep it aside for some time.
Step 2
Heat oil in a pan and shallow fry the fish.
Step 3
In a thick bottom pan heat oil and put whole spices and let it splutter to release the flavour.
Step 4
Add the sliced onion and saute until translucent.
Step 5
Add the crushed garlic, ginger paste and slit green chillies and saute for a minute. Next, put half of the sliced tomatoes along with turmeric powder and stir to combine them together.
Step 6
Reduce the heat and add the thin coconut milk and boil for about five to six minutes.
Step 7
Gently place the fried fish in the gravy along with curry leaves and let it come to a boil.
Step 8
Finally add thick coconut milk, tomatoes and salt and cover and cook for another couple of minutes.
Step 9
Remove from heat but let it remain covered for another ten minutes. Serve it hot with appam, idiyappam or plain steamed rice.
By Nandini Bhushan*
