Fish moilee

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.