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• Kerala fish moilee

Kerala fish moilee

• Maunika Gowardhan

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

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A classic Keralan fish curry with curry leaves, chilli, pepper and turmeric simmered in coconut milk, this southern Indian dish is a staple in every household and simple to cook

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Try Maunika Gowardhan's Kerala fish moilee, then discover goan fish curry, coconut fish curry or halibut with smoky masala sauce.

Maunika Gowardhan says: "This is best made with fish steaks, which are held together with the help of a centre bone and ensure the fish stays intact (ask the fishmonger to do this). If you can’t get steaks, chunky fillets will work."

Kerala fish moilee recipe

Ingredients

Nutrition

• 1 tsp ground turmeric

• ½ lime

  juiced

• 4 x 150g cod, monkfish or sea bass steaks or fillets

• 60g white onion

  roughly chopped

• 4cm piece of ginger

  roughly chopped

• 4 garlic cloves

  roughly chopped

• 2 tbsp vegetable oil

• 1 tsp brown mustard seeds

• 5 green cardamom pods

• 2 green chillies

  slit lengthways

• 5-7 curry leaves

• ½ tsp sugar

• 400ml coconut milk

• 1 heaped tsp of tamarind paste

• 2 tbsp chopped coriander leaves

  to garnish

• cooked basmati rice

Nutrition: per serving

• kcal362
• fat24g
• saturates15g
• carbs7g
• sugars5g
• fibre1g
• protein29g
• salt0.4g

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Method

• step 1

  Combine ½ tsp of the turmeric, a pinch of salt and the lime juice, and rub this into the fish steaks.

• step 2

  Put the onion, ginger, garlic and a splash of water in a blender, and whizz to a smooth, fine paste.

• step 3

  Heat the oil in a heavy-bottomed non-stick pan over a medium heat, add the mustard seeds and, as they begin to splutter, add the cardamom pods, chillies and curry leaves. Add the onion paste to the pan and fry for a few minutes.

• step 4

  Add the remaining turmeric, the sugar and a pinch of salt. Mix well, making sure it’s all incorporated, and cook for a minute. Add the coconut milk and bring to a simmer. Cook for 5 mins, then add the fish and cook over a low heat, covered with a lid, for 4-5 mins until the fish is just cooked through but still moist. Give the pan a gentle swirl a couple of times to make sure it’s mixed and the fish pieces don’t break apart.

• step 5

  Add the tamarind, ½ tsp of freshly ground black pepper and the coriander, stir well and simmer for a minute. Serve with plain basmati rice.

16 fish curry recipes

Authors

Maunika GowardhanColumnist

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