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-Fish (Pomfret/Seer) - 250 g -Coconut oil - 3 tbsp + 2 tbsp -Curry Leaves - 10 -Black Pepper powder - ½ tsp -Cardamom - 3 -Peppercorns - 10 -Ginger (sliced) - 1-inch piece -Green chillies (slit) - 3 -Onion (sliced) - ½ Cup -Turmeric powder - ¼ tsp + A -Pinch -Salt - ½ tsp + ½ tsp -Coconut Milk (1st Press) - 1 Cup -Coconut Milk (2nd Press) - 1 Cup -Tomato (sliced) - 1 -Cashew Nuts - 5
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Marinate the fish with ½ tsp of salt, turmeric powder and pepper powder. Shallow fry them in coconut oil. Set them aside.
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In a pan, heat up some coconut oil. Fry the cashew nuts until lightly golden and set them aside.
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In the same pan, add cardamom, peppercorns, onion, green chilli and ginger. Saute until the onion turns translucent. Add curry leaves, ½ tsp of salt and a pinch of turmeric powder. Mix them well.
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Then add the thin coconut milk and let it come to a boil. Add the fried fish and simmer for 3 minutes.
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Turn the heat to low and add the thick coconut milk. Simmer for 10 seconds and turn off the heat.
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Cut the tomatoes into slices and add them on top. It will soften a little with the heat from the fish moilee.
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Garnish with the fried cashew nuts. Serve with bread or Appam.
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When will you try making this simple Kerala style fish moilee ?
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