Name: Fish Moilee
Prep time: 30 min
Total time: 30 min
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.)

Fish Moilee

Fish cooked in cashewnut paste and coconut milk

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings 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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