How to make Fish Moilee - Fish in a mildly spiced creamy coconut gravy

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Rohu Fish (रोहू मछली), Coconut Milk (नारियल का दूध)

Cuisine : Kerala

Course : Main Course Seafood

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Fish Moilee
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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

For more recipes related to Fish Moilee checkout Bengali Fish Curry, Doi Mach, Macher Kalia, Chinese Style Steamed Fish . You can also find more Main Course Seafood recipes like Stuffed Squids, Pomfret Curry GSB Style, Malwani Prawn Curry, Piri Piri Prawns with Harissa Couscous.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Fish Moilee Recipe

  • Rohu Fish cut into ½ inch thick slices 600 grams

  • Coconut Milk to taste

  • Lemon juice 2 tablespoons

  • Oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Curry leaves 10

  • Onions chopped 2 medium

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Green chillies slit 3

  • Turmeric powder 1 teaspoon

  • Coconut milk 1 1/2 cups

Method

Step 1

Apply a little salt and lemon juice and set aside for fifteen minutes. Heat the oil in a kadai, add the mustard seeds.

Step 2

When they splutter, add the curry leaves and sauté for ten seconds. Add the onions and cook until soft and translucent.

Step 3

Add the ginger paste, garlic paste, green chillies, turmeric powder and fish pieces. Cook on high heat for half a minute.

Step 4

Add the coconut milk and adjust salt. Cook covered on low heat for about ten minutes. Serve hot with steamed rice.