Meen Thenga Paal Kari (Fish and Coconut Milk Curry)

Hooray for discount fish! We found some tarakihi fillets reduced for quick sale at the grocery store and tossed them into this amazing curry. It was fantastic! Definitely a new favourite.

Photo goes here.

Meen Thenga Paal Kari

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/2 tsp. ground turmeric
• 450g halibut, tarakihi, or gurnard fillets
• 2 Tbsp. mustard oil, divided
• 1 tsp. mustard seeds
• 1 Tbsp. skinned split black lentils (mapte beans/white lentils/urad dal)
• 1 onion, chopped
• 1 c. coconut milk
• 2 Tbsp. chopped fresh cilantro
• 1 tsp. sambhar masala
• 1/2 tsp. coarse sea salt
• 12 large fresh or frozen curry leaves
• 1/2 c. diced tomato

Directions

1. Rub the turmeric into the fish, cover, and chill for 30-60 minutes.
2. Heat 1 Tbsp. of the oil over medium heat.
3. Add the mustard seeds, cover, and cook until they've stopped popping (30-60 seconds).
4. Add the lentils and cook until lightly browned (15-30 seconds).
5. Add the onion and cook, stirring occasionally, until softened (5-10 minutes).
6. Add the coconut milk, cilantro, sambhar masala, salt, and curry leaves and cook, stirring occasionally, until sauce thickens (5-10 minutes longer).
7. Stir in the tomato and cook until heated through (2-3 minutes).
8. Heat the remaining oil over medium heat in a large pan.
9. Add the fish to the pan and sear on both sides.
10. Pour the sauce over the fish, cover, and poach until fish is just cooked through.
11. Serve immediately.