Fish Moilee
31 July, 2024
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Fish moilee
A popular South Indian curry made with river fish cooked in a rich coconut milk sauce with spices, tomatoes, and curry leaves.
Ingredients
For the Fish:
- 500 g 1 lb firm white fish fillets (such as kingfish, tilapia, or snapper), cut into pieces
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 tbsp lemon juice
- 2 tbsp coconut oil or vegetable oil
For the Curry:
- 1 large onion thinly sliced
- 2 green chilies slit lengthwise
- 1- inch piece ginger julienned
- 3 cloves garlic thinly sliced
- 1 large tomato chopped
- 1 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1 cup thick coconut milk
- 1 cup thin coconut milk
- 10-12 curry leaves
- Salt to taste
- Fresh coriander leaves for garnish
- Juice of 1/2 a lemon
Instructions
Marinating the Fish:
- Prepare the Fish: In a bowl, marinate the fish pieces with turmeric powder, salt, and lemon juice. Let it sit for 15-20 minutes.
Cooking the Fish:
- Fry the Fish: Heat the coconut oil in a large pan over medium heat. Add the marinated fish pieces and fry lightly for about 2-3 minutes on each side until they are just cooked. Remove the fish and set aside.
Preparing the Curry:
- Sauté Onions and Aromatics: In the same pan, add the sliced onions and sauté until they turn translucent.
- Add Chilies, Ginger, and Garlic: Add the slit green chilies, julienned ginger, and sliced garlic. Sauté for another 2-3 minutes until fragrant.
- Add Tomatoes and Spices: Add the chopped tomatoes, turmeric powder, black pepper powder, and curry leaves. Cook until the tomatoes soften and the spices are well incorporated.
- Add Thin Coconut Milk: Pour in the thin coconut milk and bring it to a gentle boil. Let it simmer for about 5 minutes.
- Add Fish and Thick Coconut Milk: Carefully add the fried fish pieces to the curry. Pour in the thick coconut milk and gently stir to combine. Let it simmer for another 5 minutes, allowing the flavors to meld and the fish to absorb the creamy sauce.
- Season and Garnish: Adjust the salt to taste. Add a squeeze of lemon juice for a hint of tanginess. Garnish with fresh coriander leaves.
Serving:
- Serve Hot: Serve the Fish Moilee hot with steamed rice, appam (rice pancakes), or idiappam (string hoppers).
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