Meen Moilee is a simple fish curry from Kerala, made with lots of coconut milk and flavoured with mustard seeds, cinnamon and cardamon. It became popluar during colonial times as it's so quick and easy to make and fairly mild, but here we're adding a bit of heat with a spicy fresh lemon pickle on the side! 

MARINADE BLEND: turmeric, cumin, coriander
MOILEE BLEND: brown MUSTARD, fennel, coriander, turmeric, green cardamon, cinnamon, black pepper
CURRY LEAVES: curry leaf
PICKLE BLEND: turmeric, cumin, coriander, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, fenugreek leaf, Kashmiri chilli, chilli, brown MUSTARD, curry leaf, nigella, cumin    

• 400g firm-fleshed fish fillets or use a can of chickpeas (drained) and 200g green beans or okra for a veg version
• 1 large onion -¾ thinly sliced, ¼ finely chopped
• Fresh ginger - finely grated or chopped to make 1 tbsp
• 2 tomatoes - finely chopped
• 2 chillies (any colour) -1 left whole, 1 finely chopped (seeds removed if you prefer less heat)
• 2 lemons - peeled (discarding any white pith) then the peel cut into bite-sized pieces and the lemons halved for juicing
• 200ml full fat coconut milk
• 2 tsp sugar
• Rice, greens or salad to serve

• Mixing bowl    
• Large saucepan
• Small saucepan
• Blender