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–+ servings

Fish Moilee

Fish cooked in cashewnut paste and coconut milk
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 3 people

Ingredients
  

  • 1/2 kg King Fish washed and drained, medium sized pieces
  • 4 nos Onion finely sliced
  • 1 inch Ginger crushed
  • 4 cloves Garlic crushed
  • 1 1/2 Tomato cut into triangular medium sized pieces
  • 5 nos Green chillies slit into 2
  • 1 inch Cinnamon stick break up into 2 pieces, Karugapatta
  • 3 nos Cardamom crushed, Elakka
  • 1 sprig Curry leaves
  • 1 1/2 tsp Coriander powder
  • 1 tsp Chilly powder
  • 1 1/2 tsp Pepper powder
  • 1/2 tsp Turmeric powder
  • Salt As reqd
  • 8 nos Cashew nuts
  • Oil sunflower oil preferred
  • For preparing coconut milk:
  • Thick milk (In 1 teacup hot water dissolve 4 tbsp coconut milk powder and keep aside.)
  • Thin milk (In 2 teacups hot water dissolve 1 tbsp coconut milk powder and keep aside.)

Instructions
 

  • Marinate fish pieces with pepper powder, 1/4 tsp turmeric powder and salt. Keep aside for 30 minutes.
  • In a frying pan, heat sunflower oil and shallow fry the marinated fish. Fry on both sides till fish turns golden brown in color. Note: Over frying will make the fish very hard, so be careful that you do not overdo the frying.
  • In a mixer, powder the cashew nuts without adding any water. Once powdered, add 2tbsp of the thin coconut milk and grind till it is in a thick paste form. Check consistency and add one more tbsp if required.
  • Heat oil in a small pan and add tomato pieces and salt. Saute till tomato blends well. Keep this aside.
  • Heat oil in a wok and splutter mustard seeds. Saute onions till translucent. Do not over fry the onions.
  • Add ginger, garlic and green chillies. Saute for a minute.
  • Add coriander powder, chilly powder and 1/4 tsp turmeric powder. Saute for a minute.
  • Add the thin coconut milk and boil the mix.
  • Next add the fried fish to the wok. Cover and cook for 10-15 minutes.
  • Add the previously sauted tomato to the wok. Mix well and cook for 10 minutes.
  • Add the thick coconut milk and the thick cashew nut paste. Mix well.
  • Add curry leaves, crushed cardamom and cinnamon stick. Cover and cook for 10 minutes. :- The consistency of this curry should be slightly thick and not very watery. If it is too watery, open and cook for some more time till the gravy dries up a little.
  • Can be served with both roti and rice. Serve hot.
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