Fish Moilee
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.
- Heat oil in a wok and splutter mustard seeds. Saute onions till translucent. Do not over fry the onions.
- Add coriander powder, chilly powder and 1/4 tsp turmeric powder. Saute for a minute.
- 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 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.
Tried this recipe?Let us know how it was!
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Tried it out today with Perch Nile Fish. Turned out very nice and tasty. Thanks for the recipe.