Meen Moiley

Ingredients

For the marinade:

• 1
  
  tablespoon lime juice
  
• 1/2
  
  teaspoon turmeric powder
  
• 1/2
  
  teaspoon dried red chile powder
  
• 1/2
  
  teaspoon salt
  

For the curry:

• 250
  
  grams fresh sea bass fillets, cut into 2-inch slices
  
• 1
  
  tablespoon vegetable oil
  
• 1
  
  small onion, thinly sliced
  
• 4
  
  green chiles, cut lengthwise
  
• 2
  
  cloves garlic, crushed
  
• One
  
  1-inch piece ginger, crushed
  
• 2
  
  teaspoons flour
  
• 1
  
  cup water
  
• 1
  
  teaspoon vinegar
  
• 1/2
  
  teaspoon turmeric
  
• 1
  
  small tomato, cut lengthwise
  
• 
  
  Salt, to taste
  
• 1/2
  
  cup coconut milk
  
• 1
  
  sprig curry leaves
  
• 
  
  A squeeze of lime
  

Directions

1. In a small bowl, combine the ingredients for the marinade, then rub onto the fillets. Set aside to marinate for 15 minutes.
2. Heat the oil in a large, wide pan or wok over medium heat. Add onions and sauté until light brown. Add the chiles, garlic, and ginger and sauté for another few minutes, until fragrant.
3. Next, add the flour and sauté until combined. Pour in the water, vinegar, and turmeric and bring to a boil.
4. Once the mixture comes to a boil, add fish, tomato, and salt. Cover and cook for about 7 minutes, or until fish is cooked.
5. Add the coconut milk and curry leaves. Bring to a boil again and turn off the heat. Add a squeeze of lime right before serving. Serve hot.