Fish Moilee

Name: Fish Moilee
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: south indian
Ingredients: 400 ml · Coconut milk; 30 ml · Coconut oil; 30 g · Curry leaves; 400 g · Fresh fish (kingfish or pomfret); 5 ml · Ginger; 1 piece · Green chilli; 5 ml · Ground cumin; 5 ml · Lemon juice; 5 ml · Mustard seeds; 1 piece · Onion; Salt; 5 ml · Turmeric powder; 200 ml · Water

30 min1138 kcal 2 servingsEasy

south indian gluten freedinnerlunch

Nutrition per serving

estimated

1138kcal

Protein59g

Carbs24g

Fat95g

Fiber8g

Estimated — 4 ingredients not in food database (100% mass accounted for)

Flavor profile

Spice

Richness

Method

1Clean 400 g of fresh fish (like kingfish or pomfret), remove skin and bones, and cut into 2-3 cm pieces. Rinse under cold water and drain.
2In a heavy-bottomed pot, heat 2 tablespoons of coconut oil over medium heat.
3Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
4Add 1 finely chopped green chilli, 1 teaspoon grated fresh ginger, and 1/2 teaspoon mustard seeds. Sauté for 1 minute until mustard seeds pop.
5Add 1/2 teaspoon turmeric powder and 1 teaspoon cumin powder. Stir well to bloom the spices.
6Add the fish pieces and gently toss to coat in the spice mix. Cook for 2 minutes, stirring carefully to avoid breaking the fish.
7Pour in 400 ml of coconut milk and 200 ml of water. Stir gently to combine.
8Bring to a gentle simmer. Cover and cook for 10–12 minutes, or until the fish is cooked through and the sauce has thickened slightly.
9Season with salt to taste. Garnish with fresh curry leaves and a few drops of lemon juice before serving.