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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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 Baked Tamarind Basa Bhapa Chingri (Steamed prawns) Bhapa Ilish Kadi Patta Fish Curry
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 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.
Nutrition Info
Calories : 2166 Kcal
Carbohydrates : 92.9 gm
Protein : 113.7 gm
Fat : 148.6 gm
Other : Iron- 14.5mg
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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.
