Kerala Fish Moilee
A mild, creamy Kerala fish curry where firm white fish gently poaches in coconut milk with ginger, green chillies and turmeric. Quick to make and lovely with plain rice or appam.
Ingredients
Equipment: Wide, deep frying pan or shallow pot with a lid, wooden spoon, chopping board and knife
Method
Pat the fish dry and toss it with 1/4 tsp turmeric, 1/2 tsp salt and the lemon juice. Set aside for 10 minutes while you prepare the vegetables.
Heat the oil in a wide pan over medium heat. Add the mustard seeds and let them pop for about 20 seconds, then add the curry leaves and stand back as they crackle.
Add the onions, ginger, garlic and green chillies with the remaining 1/2 tsp salt. Cook gently, stirring often, for 6 to 7 minutes until the onions are soft and translucent but not browned.
Stir in the remaining 1/4 tsp turmeric, the black pepper and the tomato wedges. Cook for 2 minutes until the tomato just begins to soften.
Pour in the warm water and the thin part of the coconut milk (or half of the can if it is not separated). Bring to a gentle simmer over medium-low heat and cook for 4 minutes so the flavours blend.
Lower the heat and slide in the fish in a single layer. Spoon the sauce over the pieces, cover and cook gently for 6 to 8 minutes, until the fish turns opaque and flakes easily with a fork. Do not stir; shake the pan gently instead.
Pour in the thick coconut cream (or the rest of the can). Warm through for 2 minutes on the lowest heat without letting it boil, which can make the sauce split.
Taste and add salt if needed. Turn off the heat, scatter with coriander and let the curry rest, covered, for 5 minutes before serving.
Cooking tips
- Use a firm fish that holds its shape; delicate fillets like sole will break up in the sauce.
- Keep the heat low once the coconut milk goes in. A hard boil can curdle the milk and toughen the fish.
- Cook the onions without colour so the curry stays pale and creamy, which is the character of a moilee.
- Fresh curry leaves make a real difference. Buy a bunch and freeze the extra.
Substitutions
- Fish: use large peeled prawns (cook 3 to 4 minutes) or boneless chicken pieces simmered for 15 minutes first.
- Coconut oil: any neutral oil works, though the flavour will be less coastal.
- Fresh curry leaves: omit if unavailable rather than using dried, and add an extra slit green chilli.
- Canned coconut milk: dilute 100 g of coconut cream powder in 400 ml warm water.
Serve with
"Serve hot with steamed white rice, appam or plain paratha, and a simple cabbage or beans stir-fry on the side. A squeeze of lemon at the table brightens the sauce."
Storage
"Cool quickly and refrigerate in an airtight container for up to 1 day. Fish curries are best eaten fresh; freezing is not recommended as the texture suffers."
Reheating
"Warm gently in a covered pan over low heat for 5 to 6 minutes until steaming hot throughout, adding a splash of water if needed. Do not boil."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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