South Indian · serves 2

Fish Moilee

Kerala fish in coconut milk. Gentle, quick, and looks far more impressive than it is.

30 min Some work Non-vegetarian

Ingredients

  • 500g fish fillets
  • 1 can coconut milk
  • 2 onions, sliced
  • 1 inch ginger, juliennes
  • 4 green chillies, slit
  • 20 curry leaves
  • 1/2 tsp turmeric
  • 1 tomato, in wedges
  • 3 tbsp coconut oil

Method

  1. Rub the fish with turmeric, salt and lemon.
  2. Coconut oil, onions, ginger, chillies and curry leaves. Soften without colouring — this curry is white.
  3. Turmeric, then the thin part of the coconut milk. Simmer 5 minutes.
  4. Slide the fish in, cover, 6 minutes. Do not stir.
  5. Tomato wedges and the thick coconut cream. Heat through and take it straight off — boiling splits it.
  6. Rest 10 minutes before serving. Appam or rice.

Questions people ask about Fish Moilee

How long does Fish Moilee take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Fish Moilee?

Slide the fish in, cover, 6 minutes. Do not stir.

What can I use instead of fish in Fish Moilee?

Use any firm white fish, or paneer for a vegetarian version. Avoid delicate fish in anything that needs stirring.

Can I make Fish Moilee ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Fish Moilee vegetarian?

Yes. Replace the fish with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Fish Moilee?

Appam or rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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