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Main Course

Fish Moilee

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 3 servings

1/2 kg King Fish washed and drained, medium sized pieces
4 nos Onion — finely sliced
1 inch Ginger — crushed
4 Cloves Garlic — crushed
11/2 Tomato — cut into triangular medium sized pieces
5 nos Green chillies slit into 2
1 inch Cinnamon stick break up into 2 pieces (Karugapatta)
3 nos Cardamom — crushed (Elakka)
1 sprig Curry leaves
11/2 tsp Coriander powder
1 tsp Chilly powder
11/2 tsp Pepper powder
1/2 tsp Turmeric powder
Salt, to taste
8 nos Cashew nuts
Oil sunflower oil preferred
For preparing coconut milk
Thick milk (In 1 teacup hot water dissolve 4 tbsp coconut milk powder and keep aside
Thin milk (In 2 teacups hot water dissolve 1 tbsp coconut milk powder and keep aside

Preparation

Step 1
Marinate fish pieces with pepper powder, 1/4 tsp turmeric powder and salt. Set aside for 30 minutes.
Step 2
In a frying pan, heat sunflower oil and pan-fry the marinated fish. Fry on both sides till fish goes golden brown. Note: Over frying will make the fish very hard, so be careful that you do not overdo the frying.
Step 3
In a mixer, powder the cashew nuts without adding any water. Once powdered, add 2tbsp of the thin coconut milk and grind till it is in a thick paste form. Check consistency and add one more tbsp if required.
Step 4
Heat the oil in a small pan and add tomato pieces and salt. cook until tomato blends well. Set aside.
Step 5
Set a wok over medium heat and pour in the oil and let the mustard seeds crackle. cook onions till translucent. Do not over fry the onions.
Step 6
Add ginger, garlic and green chillies. cook for a minute.
Step 7
Add coriander powder, chilly powder and 1/4 tsp turmeric powder. cook for a minute.
Step 8
Add the thin coconut milk and boil the mix.
Step 9
Next add the fried fish to the wok. Cover and Continue cooking for 10 to 15 minutes.
Step 10
Add the previously sauted tomato to the wok. Stir everything together thoroughly and Let it cook for 10 minutes.
Step 11
Add the thick coconut milk and the thick cashew nut paste. Stir everything together thoroughly.
Step 12
Add curry leaves, crushed cardamom and cinnamon stick. Cover and Let it cook for 10 minutes. :- The consistency of this curry should be slightly thick and not very watery. If it is too watery, open and cook for some more time till the gravy dries up a little.
Step 13
Can be served with both roti and rice. Serve hot.

Tip

Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.

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Ingredientsfor 3 servings

1/2 kg King Fish washed and drained, medium sized pieces

4 nos Onion — finely sliced

1 inch Ginger — crushed

4 Cloves Garlic — crushed

11/2 Tomato — cut into triangular medium sized pieces

5 nos Green chillies slit into 2

1 inch Cinnamon stick break up into 2 pieces (Karugapatta)

3 nos Cardamom — crushed (Elakka)

1 sprig Curry leaves

11/2 tsp Coriander powder

1 tsp Chilly powder

11/2 tsp Pepper powder

1/2 tsp Turmeric powder

Salt, to taste

8 nos Cashew nuts

Oil sunflower oil preferred

For preparing coconut milk

Thick milk (In 1 teacup hot water dissolve 4 tbsp coconut milk powder and keep aside

Thin milk (In 2 teacups hot water dissolve 1 tbsp coconut milk powder and keep aside

Preparation

Step 1

Marinate fish pieces with pepper powder, 1/4 tsp turmeric powder and salt. Set aside for 30 minutes.

Step 2

In a frying pan, heat sunflower oil and pan-fry the marinated fish. Fry on both sides till fish goes golden brown. Note: Over frying will make the fish very hard, so be careful that you do not overdo the frying.

Step 3

In a mixer, powder the cashew nuts without adding any water. Once powdered, add 2tbsp of the thin coconut milk and grind till it is in a thick paste form. Check consistency and add one more tbsp if required.

Step 4

Heat the oil in a small pan and add tomato pieces and salt. cook until tomato blends well. Set aside.

Step 5

Set a wok over medium heat and pour in the oil and let the mustard seeds crackle. cook onions till translucent. Do not over fry the onions.

Step 6

Add ginger, garlic and green chillies. cook for a minute.

Step 7

Add coriander powder, chilly powder and 1/4 tsp turmeric powder. cook for a minute.

Step 8

Add the thin coconut milk and boil the mix.

Step 9

Next add the fried fish to the wok. Cover and Continue cooking for 10 to 15 minutes.

Step 10

Add the previously sauted tomato to the wok. Stir everything together thoroughly and Let it cook for 10 minutes.

Step 11

Add the thick coconut milk and the thick cashew nut paste. Stir everything together thoroughly.

Step 12

Add curry leaves, crushed cardamom and cinnamon stick. Cover and Let it cook for 10 minutes. :- The consistency of this curry should be slightly thick and not very watery. If it is too watery, open and cook for some more time till the gravy dries up a little.

Step 13

Can be served with both roti and rice. Serve hot.