Teresa's Recipes
Fish Moilee
Experience the vibrant coastal flavors of South India with Fish Moilee, a delectable fish curry that envelops tender fillets in a creamy, aromatic coconut sauce. Originating from the lush state of Kerala, this dish celebrates the rich culinary heritage of the region, where fresh seafood and spices come together in perfect harmony. The combination of spices, coconut milk, and zesty lemon juice ensures a rich taste profile that is both comforting and invigorating. Serve it alongside fluffy steamed rice or traditional appam to soak up every delightful drop of the sauce, making it an ideal centerpiece for family gatherings or a cozy weeknight dinner. So, gather around the table and let the warmth of Fish Moilee transport you to the serene shores of India with each mouthful.
Ingredients
- 2 tablespoons Coconut oil
- 1 large, finely chopped Onion
- 4 cloves, minced Garlic
- 1-inch piece, grated Ginger
- 2, slit lengthwise Green chilies
- 10-12 leaves Curry leaves
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1/2 teaspoon Black pepper powder
- to taste Salt
- 1 tablespoon Lemon juice
- 1 can (400ml) Coconut milk
- 500 grams Fish fillets (tilapia or cod)
- for garnishing Fresh coriander leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 25g
- Carbs: 20g
- Protein: 30g
- Sodium: 300mg
- Sugar: 2g
Instructions
- In a large pan, heat the coconut oil over medium heat until shimmering.
- Add the finely chopped onions, grated ginger, minced garlic, slit green chilies, and curry leaves to the pan. Sauté for about 5-7 minutes, or until the onions turn golden brown and fragrant.
- Stir in the turmeric powder, coriander powder, cumin powder, and black pepper powder. Cook for an additional minute to bloom the spices and release their flavors.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Allow the flavors to meld together for about 5 minutes.
- Carefully add the fish fillets to the pan, ensuring they are submerged in the coconut sauce. Cook for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
- Add lemon juice and season with salt to taste, adjusting according to your preference.
- Garnish the curry with fresh coriander leaves before serving.
- Serve hot with steamed rice or appam to soak up the delicious sauce.
Tips
- For a spicier version, add more green chilies or a pinch of red chili powder.
- Feel free to use any firm white fish, such as snapper or haddock, if tilapia or cod isn’t available.
- This dish can also be enhanced with vegetables such as bell peppers or peas for added texture.