Chef Velumurugan P of WelcomHotel Sheraton, New Delhi, makes Meen Moilee, a Syrian Christian speciality of Kerala. The hotel is celebrating Syrian Christian cuisine from 24 April
600g boneless fish chunks (sole)
600ml coconut milk
2 tbsp coconut oil
2 onions, finely sliced
2 tsp garlic paste
1 tsp turmeric
1 tsp ginger juliennes
3 green chillies, slit
A handful of curry leaves
Juice of 1 lemon or 1 tsp vinegar
1/2 tomato, cubed
2-3 red chillies, whole
Salt to taste
To make coconut milk: Grate coconut. Add a little hot water and blitz in a mixer. Pour the mixture in a muslin cloth and squeeze the milk out. Repeat thrice, but keep every extract separate. The first extract will be the creamiest and should be added last during cooking, else it will curdle.
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In a heavy pan, heat coconut oil and season with curry leaves. Lightly sauté the onion and garlic. The onion should not be browned. Add ginger juliennes, green chillies and turmeric, and sauté for a minute. Add the third extract of coconut milk (this is the thinnest), stir well and cook for a couple of minutes.
Add the second extract and boil. Put in the fish chunks, add salt and simmer till the fish is cooked.
When the fish is done, add the first extract of coconut milk and lemon juice. Stir and cook for a minute or so, and turn off the heat.
Garnish with cubed tomatoes, curry leaves and dried red chillies.