Meen molee (coconut fish curry)

This recipe from the coastal region of Kerala combines fresh ingredients in a simple way. It is a prime example of India's minimalist cooking.

This recipe from the coastal region of Kerala combines fresh ingredients in a simple way. It is a prime example of India's minimalist cooking.

4 small sea bass fillet, each about 150g
1 teaspoon salt, or to taste
1 ¹/ ₂ teaspoon ground tumeric
2 tablespoons coconut oil
2 medium onions, finely sliced
6 green chillies, slit lengthways
3 garlic cloves, sliced into fine strips
20 curry leaves
400ml coconut milk
coriander sprigs, to garnish

Remove any small bones from the fish fillets with tweezers. Mix half a teaspoon of salt with a teaspoon of turmeric and gently rub into the fish fillets.

Heat the coconut oil in a wide pan. Add the onions, chillies and garlic, and sauté for a few minutes, then add the curry leaves and keep cooking until the onion is translucent.

Take out half of the curry leaves and set aside for the garnish. Add the rest of the turmeric and salt to the pan. Pour in the coconut milk and heat through, then add the fish fillets and simmer very gently for 3-4 minutes until just cooked.

Serve immediately, garnished with the reserved curry leaves and coriander.