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.
The barramundi fish can be replaced with most other fish, prawns, or shrimps. You can even replace it with potatoes and other hearty vegetables.
Peel and cut 1 thumb of ginger into a fine julienne
Thinly slice 2 garlic cloves
Cut 1 green chili in half
Small dice 1 red onion
Small dice 1 tomato
Cut 500 g of barramundi fish into 2 cm thick slices
Melt 2 tbsp of coconut oil in a skillet over medium-high heat. Add ½ tbsp of mustard seeds and ¼ cup 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, ½ tsp of red chili powder and ½ tsp of turmeric powder. Stir and cook until the tomato starts to soften
Add 2 cups of coconut milk and stir. Lower the heat and simmer for 7-10m until it starts to thicken
Add 1 tsp 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!
Yield 2 people
Barramundi Fish500 g
Coconut Milk2 cups
Black Mustard Seeds1 tbsp
Turmeric Powder½ tsp
Red Chili Powder½ tsp
Coconut Oil2 tbsp
Curry Leaf¼ cup
Tamarind Paste1 tsp