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Deliciously Creamy Fish Moilee From Kerala
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RECIPE
INGREDIENTS
2 tablespoons vegetable oil
3 green chillies, fresh, julienned into matchstick size pieces
10 curry leaves
12 shallots, (about 65 grams), peeled
3 cloves garlic, large, sliced
1 piece ginger, 1 inch, peeled and julienned into matchstick size pieces
1⁄2 teaspoon turmeric powder (haldi)
1 cup coconut milk, thin, 2nd press
1 teaspoon salt, or to taste
500 grams fish fillets, white fish, cut into 2 inch pieces
1 1⁄2 cups coconut milk, thick, 1st press
1 teaspoon lime juice, or 3 teaspoons white vinegar
COOKING METHOD
- Pour oil into a medium saucepan over high heat. When oil is hot but not smoking, add chillies and curry leaves. Sauté briefly before adding whole shallots, garlic, and ginger. Stir well and add turmeric. Sauté till translucent and softened. Do not brown.
- Add the thin coconut milk and salt, and bring to a boil, stirring occasionally. Reduce heat and let simmer for 2 minutes before adding the fish. Cover and gently simmer the fish for 5 to 8 minutes till opaque and just about cooked through. Add the thick coconut milk and simmer for an additional minute.
- Remove from heat, check seasoning and add the lime juice; serve immediately with steamed rice or appams.
Cook’s Note: Store-bought coconut milk needs to be thinned to be used as ‘thin coconut milk, 2nd press’. For this recipe, dilute ½ cup store bought coconut milk with ½ cup water to use as thin coconut milk.
Accompaniment: Serve with plain steamed rice or aapams
Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld
- Pour oil into a medium saucepan over high heat. When oil is hot but not smoking, add chillies and curry leaves. Sauté briefly before adding whole shallots, garlic, and ginger. Stir well and add turmeric. Sauté till translucent and softened. Do not brown.
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