Fish Moilee
Fish Moilee is a Kerala-style Indian dish that features a silky body from the coconut milk, cut through with light spices and a slight tang from the tamarind pulp. The sauce is accented by the typically Southern-Indian flavors of coconut oil and curry leaves. This makes a perfect meal when served hot with some fresh rice! Perfect for a quick dinner or lunch, or for whenever you have some extra fish left in your fridge and crave for something comforting.
Peel and cut <quantity>1<unit>thumb</unit></quantity> of ginger into a fine julienne
Thinly slice <quantity>2</quantity> garlic cloves
Cut <quantity>1</quantity> green chili in half
Small dice <quantity>1</quantity> red onion
Small dice <quantity>1</quantity> tomato
Cut <quantity>500<unit>g</unit></quantity> of barramundi fish into <quantity>2<unit>cm</unit></quantity> thick slices
Melt <quantity>2<unit>tbsp</unit></quantity> of coconut oil in a skillet over medium-high heat. Add <quantity>½<unit>tbsp</unit></quantity> of mustard seeds and <quantity>¼<unit>cup</unit></quantity> of curry leaves. Fry for 30s
Remove a few curry leaves for garnishing. Add the ginger, garlic, and green chili. Stir for 30s
Add the red onion and stir. Cook for 2m until tender and fragrant
Add the tomato and stir to incorporate
Season with salt to taste, <quantity>½<unit>tsp</unit></quantity> of red chili powder and <quantity>½<unit>tsp</unit></quantity> of turmeric powder. Stir and cook until the tomato starts to soften
Add <quantity>2<unit>cups</unit></quantity> of coconut milk and stir. Lower the heat and simmer for 7-10m until it starts to thicken
Add <quantity>1<unit>tsp</unit></quantity> of tamarind paste and mix to combine
Add the burramundi and gently stir into the sauce. Cook for 5-10m until the fish cooked through but still tender
Plate the burramundi in a serving bowl
Cover with sauce to taste
Garnish with fried curry leaves
The fish moilee is ready! Enjoy!
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