Fish Moilee

Name: Fish Moilee (A coconut-based fish curry)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 (14-ounce/400-gram) whole pomfret or rohu fish (see Note); 1 teaspoon table salt; 1 tablespoon vegetable oil; 2 teaspoons freshly squeezed lemon juice; 1 teaspoon brown mustard seeds; 1½ cups (300 ml) coconut milk; 1 teaspoon ground turmeric; 3 green chiles, stemmed and slit; 2 teaspoons fresh garlic paste; 8 to 10 fresh curry leaves; 2 onions, chopped; 2 teaspoons fresh ginger paste

A coconut-based fish curry

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This flavorful coconut-based curry is from Kerala, a magnificent state in South India with a rich culinary repertoire. The dish is very simple to prepare and can be served with steamed white rice. If you can’t find pomfret or rohu, you can also use Florida pompano or any freshwater fish—or even prawns. Serve with steamed rice.

Ingredients

2 (14-ounce/400-gram) whole pomfret or rohu fish (see Note)

Asia
India
Fish course
Pescatarian
Kerala
Gluten-free
Spicy

Method

Trim the fins of the pomfret and clean the fish well. Cut each fish crosswise into 4 pieces. Wash under running water and drain in a colander. Sprinkle with ½ teaspoon of the salt and