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Fish Moilee

Fish in coconut milk

Fish Moilee
Suggested cut — Curry Cut Frozen →Bone-in

Method

  1. Add a few mustard seeds, cumin seeds, chopped onions, green chilli, freshly crushed ginger and garlic and curry leaves to the oil.
  2. Mix and sauté the onions till soft and translucent. Do not brown them — stir constantly until the onions are transparent.
  3. Add turmeric powder, black pepper powder and enough thin coconut milk to cover the ingredients in the pan.
  4. Do not add the thick coconut milk yet, as it could curdle. Add the fish and a pinch of salt.
  5. Bring to a boil and immediately turn the heat down. Simmer gently for 6–7 minutes until cooked.
  6. Add the quartered tomato. Do not add tomatoes at the beginning, as they will cause the curry to curdle.
  7. Finally, add the thick coconut milk and let it boil for just 2 minutes on a slow flame.
  8. Garnish with sliced tomatoes and serve with steamed basmati rice.
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