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Recipes with seer fish

3 recipes that use seer fish, with photos, step-by-step instructions and cook times. The quickest, Fish moilee, takes 30 minutes. It is most often cooked with curry leaves, garlic and ginger.

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Fish moileeFish in coconut milk curry

Meen molee comes from the Syrian Christian and Anglo-Indian kitchens of Kochi and Kottayam, and it is the gentle, pale-yellow fish curry served for Sunday lunch and at Christmas with appam or rice. Seer fish or pearl spot steaks are lightly marinated in turmeric and pepper, then simmered briefly in coconut milk with sliced onion, ginger, green chillies and curry leaves, with a squeeze of lime at the end. It has warmth but very little chilli heat. A portion is about 330 kcal. The most common mistake is boiling the thick coconut milk, which splits it into oily curds; add it last and only bring it to a gentle simmer. Chef's tip: use thin coconut milk to cook the fish and stir in the thick milk only for the final minute; the sauce stays silky and white.

30 minIndianFishGluten free
by KrazyBadal 0 views

Meen acharFish pickle

Every Kerala Christian and Muslim household seems to keep a jar of meen achar somewhere, especially at Christmas, when it is made in big batches and packed for relatives working in the Gulf. Firm fish, usually neymeen (seer fish or king mackerel) or tuna, is cut into small cubes, rubbed with chilli and turmeric and fried in gingelly (sesame) oil until crisp and fully cooked through, opaque and firm. The pieces are then folded into a fierce masala of garlic, ginger, green chilli and curry leaves with plenty of chilli powder and vinegar, and left for two days to soak it all up. It is hot, sour and garlicky, a little goes a long way with curd rice, kanji or a plate of rice and dal. Use a sterilised, completely dry jar, keep the pieces under a layer of oil and always use a clean, dry spoon. Store it in the fridge and eat within 4 weeks; throw it away if you see mould or it smells off. Chef's tip: fry the fish until it sounds hollow and crisp; any moisture left inside is what spoils fish pickle.

60 minIndianFishGluten freeSpicy
by KrazyBadal 0 views

Batticaloa fish curry

Batticaloa sits between a long lagoon and the sea, and its Tamil and Muslim cooks make a fish curry that tastes of both: sour with tamarind, round and mellow with coconut milk, and fragrant with fennel, fenugreek and curry leaves. Seer fish, called thora or vanjiram, is the favourite because its firm steaks hold together in the gravy, though any meaty sea fish works. The curry is a weekday staple, cooked in the morning and eaten at lunch with rice, a lentil dhal and a fried vegetable, and it is even better a few hours later once the fish has absorbed the sauce. Most disappointing versions come from stirring the pot after the fish goes in, which breaks the steaks into flakes. Chef's tip: swirl the pan instead of stirring, and spoon the sauce over the fish so it cooks evenly without being moved.

45 minSri LankanFishGluten freeSpicy
by KrazyBadal 0 views

Goes well with seer fish