How to make Fish Moilee -
A light and simple yet tasty preparation of fish cooked in coconut milk.
This recipe is from the book Dakshin Delights.
Main Ingredients : Rohu, Coconut Milk (नारियल का दूध)
Cuisine : Kerala
Course : Main Course Seafood
For more recipes related to Fish Moilee checkout Bengali Fish Curry, Fish Moilee, Doi Mach, Macher Kalia . You can also find more Main Course Seafood recipes like Ambat Tikhat Surmai Prawns Puli Munchi Steamed Pomfret with Lemongrass Lemon Steamed Fish
Fish Moilee 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 : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Fish Moilee Recipe
Rohu 600 grams
Coconut Milk
Salt to taste
Lemon juice 2 teaspoons
Oil 2 tablespoons
Mustard seeds 1/2 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
Clean, wash and cut fish into one inch slices. Apply a little salt and lemon juice and keep aside for fifteen minutes.
Step 2
Heat oil in a kadai, add mustard seeds. When they splutter, add curry leaves and sauté for a few seconds. Add onions and cook until soft and translucent.
Step 3
Add ginger paste, garlic paste, slit green chillies, turmeric powder and fish pieces. Cook on high heat for half a minute. Add coconut milk and adjust salt. Cook covered on low heat for about ten minutes.
Step 4
Serve hot with steamed rice.
Nutrition Info
Calories : 2166 Kcal
Carbohydrates : 92.9 gm
Protein : 113.7 gm
Fat : 148.6 gm
Other : Iron- 14.5mg
Most Visited Recipes
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.
