Cherry & Dennis Helper Habitat
Indian Kerala Fish Moilee
印度喀拉拉椰香魚咖喱
Recipe overview
White fish is gently poached with ginger, green chilli, curry leaves and coconut milk for a mild, fragrant Kerala curry.
01
Ingredients
Main ingredients
- 700 g thick white fish fillets
- 400 ml coconut milk
- 180 g onion
- 250 g tomatoes
- 2 pieces curry leaves
Fish marinade
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1 tbsp lemon juice
Coconut curry seasoning
- 2 tbsp coconut oil
- 25 g julienned ginger
- 2 pieces green chillies
- 1/2 tsp black pepper
02
Tools
- cutting board
- knife
- deep pot
- wooden spoon
- measuring cup
- food thermometer
03
Steps
Step 1
Pat fish dry, cut into large pieces and check for bones
Pat fish dry, cut into large pieces and check for bones.
Step 2
Coat with turmeric, salt and lemon juice; marinate ten minutes
Coat with turmeric, salt and lemon juice; marinate ten minutes.
Step 3
Thinly slice onion, wedge tomatoes and julienne ginger
Thinly slice onion, wedge tomatoes and julienne ginger.
Step 4
Soften onion gently in coconut oil in a heavy pan
Soften onion gently in coconut oil in a heavy pan.
Step 5
Fry ginger, green chillies and half the curry leaves until fragrant
Fry ginger, green chillies and half the curry leaves until fragrant.
Step 6
Add tomatoes and cook until the edges soften but hold their shape
Add tomatoes and cook until the edges soften but hold their shape.
Step 7
Pour in 200 ml coconut milk and 100 ml water; bring to a gentle simmer
Pour in 200 ml coconut milk and 100 ml water; bring to a gentle simmer.
Step 8
Lay fish in a single layer without overlapping
Lay fish in a single layer without overlapping.
Step 9
Cover and simmer gently for six to eight minutes
Cover and simmer gently for six to eight minutes.
Step 10
Turn fish carefully and add remaining coconut milk
Turn fish carefully and add remaining coconut milk.
Step 11
Heat until fish reaches 63°C, without a hard boil
Heat until fish reaches 63°C, without a hard boil.
Step 12
Add black pepper and remaining curry leaves; rest five minutes before serving
Add black pepper and remaining curry leaves; rest five minutes before serving.
Common mistakes
- Do not boil coconut milk hard or turn the fish repeatedly, or the sauce may split and the fish break apart.
Tips
Use thick firm fillets in one layer; adding half the coconut milk near the end preserves its fresh sweetness.
