Photograph of the finished Fish moilee

India · Cá om cốt dừa Kerala Meen moilee

Fish moilee

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 2.8 lb
  • Photograph of Coconut milk Coconut milk 4 ¼ cups
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Green finger chillies Green finger chillies 16
  • Photograph of Shallots Shallots 2
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Coconut oil Coconut oil ½ cup
  • Photograph of Lime Lime 2
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the fish fillets with turmeric, salt, and lemon juice for 15 minutes.
  2. 2 Sauté shallots, shredded ginger, curry leaves, and sliced green chilies in coconut oil for 6 minutes.
  3. 3 Moilee doesn't use chili powder, so the sauce retains its light yellow color, and the spiciness comes only from whole green chilies.
  4. 4 Pour in the diluted coconut milk and simmer for 6 minutes, avoiding a rolling boil as this will cause the coconut milk to separate into oil.
  5. 5 Place the fish in the pot and shake instead of stirring, then cook for 8 minutes.
  6. 6 Pour in the thick coconut milk last, turn off the heat immediately, and squeeze in the lemon juice.

With an appliance

  • Oven 40 min

    Replace step 5: place the fish in the diluted coconut milk, cover, and simmer on the middle rack of the oven at 170 degrees for 8 minutes; the thickened coconut milk from step 6 should still be poured after removing the pot and turning off the heat.

Start cooking