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Fish moilee recipe

Fish moilee

A popular South Indian curry made with river fish cooked in a rich coconut milk sauce with spices, tomatoes, and curry leaves.
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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).