A popular fish moilee or stew from the state of Kerala, India.
This curry is mildly spiced and dominated by the flavour of fish. First, the fish is lightly fried in coconut oil (not cooked through) and then finished in a coconut gravy on low heat. Fish moilee can be prepared with prawns or any firm-fleshed white fish. A delicious, rich creamy coconut curry served with steaming hot rice.
Kerala is every food lover's paradise and its cuisine offers a range of vegetarian and non-vegetarian dishes. Most of their dishes are flavoured with coconut and spices. Seafood is the main diet in coastal Kerala. It is also known as the "Land of Spices".
This curry is mildly spiced and dominated by the flavour of fish. First, the fish is lightly fried in coconut oil (not cooked through) and then finished in a coconut gravy on low heat. Fish moilee can be prepared with prawns or any firm-fleshed white fish. A delicious, rich creamy coconut curry served with steaming hot rice.
Kerala is every food lover's paradise and its cuisine offers a range of vegetarian and non-vegetarian dishes. Most of their dishes are flavoured with coconut and spices. Seafood is the main diet in coastal Kerala. It is also known as the "Land of Spices".
Kerala Fish Moilee
(Serves 6)
Fish
Ingredients:
2 lb or 1 kg pomfret, kingfish or firm-fleshed white fish
1/2 teaspoon turmeric pieces
1/2 teaspoon pepper powder
coconut oil for shallow frying
salt
Method:
Clean and cut fish into pieces. Wash and lightly season with salt. Apply turmeric and pepper powder to the pieces. Leave to marinade for 30 minutes.
Heat a skillet with coconut oil and lightly fry fish. Drain on absorbent paper towels and keep aside.
Gravy
Ingredients:
1 onion (sliced)
2 green chillies (slit)
2 cloves of garlic (minced)
1" piece of ginger (julienned)
1 tomato (quartered)
1 cup thin coconut milk
1 cup thick coconut milk
1/2 teaspoon turmeric powder
2 tablespoons coconut oil
1 sprig of curry leaves
1 tablespoon lemon juice
salt
Method:
Heat coconut oil in a pan and add the sliced onion. Lightly fry for few minutes. Then add garlic, green chillies, curry leaves and ginger.
When onion is translucent, add turmeric powder and thin coconut milk. Bring to a simmer and then add the fish. Do not stir gravy after you add fish, just swirl the pan. Cook for a couple of minutes and then add thick coconut milk followed by tomato pieces. Let gravy simmer till fish cooked through for another couple of minutes. Taste for salt. Remove from heat and add lemon juice.
Note:
(Serves 6)
Fish
Ingredients:
2 lb or 1 kg pomfret, kingfish or firm-fleshed white fish
1/2 teaspoon turmeric pieces
1/2 teaspoon pepper powder
coconut oil for shallow frying
salt
Method:
Clean and cut fish into pieces. Wash and lightly season with salt. Apply turmeric and pepper powder to the pieces. Leave to marinade for 30 minutes.
Heat a skillet with coconut oil and lightly fry fish. Drain on absorbent paper towels and keep aside.
Gravy
Ingredients:
1 onion (sliced)
2 green chillies (slit)
2 cloves of garlic (minced)
1" piece of ginger (julienned)
1 tomato (quartered)
1 cup thin coconut milk
1 cup thick coconut milk
1/2 teaspoon turmeric powder
2 tablespoons coconut oil
1 sprig of curry leaves
1 tablespoon lemon juice
salt
Method:
Heat coconut oil in a pan and add the sliced onion. Lightly fry for few minutes. Then add garlic, green chillies, curry leaves and ginger.
When onion is translucent, add turmeric powder and thin coconut milk. Bring to a simmer and then add the fish. Do not stir gravy after you add fish, just swirl the pan. Cook for a couple of minutes and then add thick coconut milk followed by tomato pieces. Let gravy simmer till fish cooked through for another couple of minutes. Taste for salt. Remove from heat and add lemon juice.
Note:
- Do not boil gravy after adding thick coconut milk as it may curdle.
- This gravy is simmered on very low heat.