Meen Molee, commonly called fish curry is the perfect dish to add variety to your paleo or keto diet while still enjoying a delicious, hearty meal. Sea bass fillets, delicately marinated in turmeric and sea salt, provide a satisfying protein source while also pairing perfectly with a rich coconut sauce.
Meen Molee - Fish Curry
This Indian-inspired fish curry is a quick and easy recipe to prepare, taking only 10 minutes to cook, and yielding four servings, making it perfect for a weeknight meal with leftovers for the next day's lunch. The dish is packed with mouth-watering flavors from curry leaves, onions, garlic, chilies, and coconut milk. Known for its authentic, fragrant, and aromatic flavor profile, curry leaves are not only delicious but are also packed with antioxidants, which help to reduce inflammation and support gut health.
Serves: 4 Prep Time: 20 min + 30 min Cook Time: 10 min
• 4 sea bass fillets, about ¼ lb each, skin-on
• 1 teaspoon ground turmeric
• 2 tablespoon coconut oil
• 20 curry leaves
• 2 onions, finely sliced
• 6 green chilies, cut lengthwise
• 3 garlic cloves, sliced into thin strips
• 1 ¾ cups coconut milk
• A bunch of fresh cilantro, chopped
• 1 teaspoon sea salt
How to Make Meen Molee - Fish Curry
Slice 2 onions finely and cut 6 green chilies lengthwise. Then, score the skin of the 4 sea bass fillets 5 or 6 times. In a small bowl, mix ½ teaspoon of sea salt and ½ teaspoon of turmeric and rub the mixture onto the sea bass fillets. Then, let the fillets marinate for 30 minutes.
Melt 2 tablespoon of coconut oil in a saucepan over medium heat and add half of the 20 curry leaves to the saucepan and cook until crispy. Remove the leaves with a slotted spoon, pat dry with paper towels, and set them aside.
Add the sliced onions, chilies, and 3 sliced garlic cloves to the saucepan. Cook for about 5 minutes or until the onions are soft. Add the remaining 1 teaspoon of sea salt, ½ teaspoon of turmeric, and 1 ¾ cups of coconut milk to the saucepan. Bring the mixture to a simmer and let it simmer for 5 minutes.
Add the sea bass fillets to the sauce and cook for about 3 to 5 minutes until the fish is just cooked. Serve immediately with freshly chopped cilantro and the reserved curry leaves as garnish.
More Curry Recipes
If you love the rich warmth of curry, then the recipes below are sure to be a hit. Check them out, bookmark your favorites, and explore new curry recipes soon!
- Eggplant Mushroom Curry Recipe
- Chicken Coconut Curry Drumsticks Recipe
- Easy Fish Curry Recipe
- Thai Beef Curry Recipe
- Fish Curry With Bananas Recipe
- Chicken Curry With Coconut Milk Recipe
Meen Molee Fish Curry
- Finely slice 2 onions and lengthwise cut 6 green chilies. Score 4 sea bass fillets 5-6 times and rub with a mixture of ½ teaspoon sea salt and ½ teaspoon turmeric. Marinate for 30 minutes.2 lb sea bass, 1 teaspoon ground turmeric, 2 onions, 6 green chilies, 1 teaspoon sea salt
- Melt 2 tablespoon of coconut oil in a saucepan over medium heat. Fry half of the 20 curry leaves until crispy, remove, and set aside. Add 3 sliced garlic cloves, onions, and chilies to the saucepan. Cook until onions are soft.2 tablespoon coconut oil, 20 curry leaves, 3 garlic cloves
- Add 1 teaspoon sea salt, ½ teaspoon turmeric, and 1 ¾ cups coconut milk. Simmer for 5 minutes.1 ¾ cups coconut milk
- Add the sea bass fillets to the sauce and cook for 3-5 minutes. Garnish with fresh cilantro and reserved curry leaves1 cup fresh cilantro
- Feel free to use any white fish you prefer.
- Curry leaves can be found in most Asian or Indian food markets.