Fish Moilee

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

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
Spicy
Gluten-free
Kerala

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