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Meen fry with moru curry

Pan-fried mackerel / sardines

Meen fry with moru curry
Photo: Rijilash Vijayan, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Mackerel (ayala) or sardines (mathi)480 g
  • Kashmiri chilli powder1 tbsp
  • Turmeric powder½ tsp
  • Black pepper (crushed)¾ tsp
  • Ginger10 g
  • Garlic6 cloves
  • Lemons½
  • Coconut oil1½ tbsp
  • Salt1¼ tsp
  • Natural yoghurt (curd)320 g
  • Frozen grated coconut2½ tbsp
  • Green chillies¾
  • Mustard seeds½ tsp
  • Curry leaves1 sprigs

You need

  • Non-stick frying pan (24–28 cm)
  • Air fryer
  • Large mixing bowl
  • Small tempering pan (tadka pan)
  • Mixer-grinder with small and large jars
  • Sharp knife and chopping board
  • Whisk or fork
  • Measuring cups and spoons

Method

  1. On the raw-fish board, make 2 to 3 shallow cuts on each side of the 480 g fish (or cut mackerel into 3 thick pieces).
  2. In a bowl, mix ½ tsp turmeric, grated 10 g ginger, crushed 6 cloves garlic, juice from ½ lemon and most of the 1¼ tsp salt with a splash of water. For a toddler, rub one piece with this mild paste now and put it aside.
  3. Ahead (30 minutes, or overnight in the fridge): stir 1 tbsp chilli powder and ¾ tsp pepper into the paste. Rub it all over the fish and into the cuts. Cover and refrigerate.
  4. To shallow-fry: heat 1½ tbsp coconut oil in the frying pan on medium-high for 1 minute. Lay the fish in one layer with 1 sprigs curry leaves around it. Turn to medium and cook 4 to 5 minutes until crisp underneath.
  5. Turn the fish and cook 4 to 5 minutes more, until crisp and the flesh is opaque and flakes at the thickest part.
  6. To air-fry instead: brush the fish with a little of the oil and air-fry at 200 °C for 12 minutes, turning halfway, until crisp at the edges and opaque all through.
  7. Quick moru: grind 2½ tbsp coconut and ¾ green chilli with a splash of water to a paste. Whisk it into 320 g yoghurt with the last pinch of salt and 160 ml (about ¾ cup) water.
  8. Heat a few drops of the oil in the small pan on medium. Add ½ tsp mustard seeds and wait until they pop. Turn to low, pour in the yoghurt and stir 2 to 3 minutes until warm and steaming. Do not boil.

Tips

  • Leftover fried fish is good cold in the next day's lunchbox with rice. Refrigerate within an hour.

Make it easier

  • The night before: Marinate the fish tonight for tomorrow's meen fry.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

  • Contains: fish, milk / dairy.
  • Asthma: buy frozen grated coconut without sulphites (220–228).
  • Toddlers: take their portion out before adding chilli or pepper.