How to make Fish Moilee - SK Khazana -
A simple curry – bursting with flavour this fish curry is a winner
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomfrets (पापलेट), Salt (नमक)
Cuisine : Kerala
Course : Main Course Seafood
For more recipes related to Fish Moilee - SK Khazana checkout Mangalorian Fish Curry, Pomfret Curry GSB Style, Mase Kalvan, Punjabi Farmaishi Machli . You can also find more Main Course Seafood recipes like Crab Curry Prawn Sukke Prawn Baingan Masala Barbeque Fish - SK Khazana
Fish Moilee - SK Khazana Recipe Card
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.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Fish Moilee - SK Khazana Recipe
Pomfrets cut into 1 inch thick darnes 500 grams
Salt to taste
Turmeric powder 1/2 teaspoon
Lemon juice 1 teaspoon
Coconut oil 1 glass
Mustard seeds 1 teaspoon
Curry leaves 12-16
Large onion finely chopped 1
Ginger-garlic paste 1 tablespoon
Green chillies slit 2
Coconut milk 1 cup
Method
Step 1
Take pomfret darnes in a bowl, add salt, ¼ teaspoon turmeric powder and lemon juice and mix well.
Step 2
Heat coconut oil in a non-stick pan add mustard seeds and let them splutter. Add curry leaves and onions, mix and sauté till fragrant.
Step 3
Add ginger-garlic paste, mix and sauté for 2-3 minutes. Add remaining turmeric powder and mix well.
Step 4
Add green chillies, 2 tablespoons water and the marinated fish and mix well.
Step 5
Add salt and coconut milk, mix well and simmer for 3-4 minutes.
Step 6
Transfer into a serving bowl and serve warm.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
