Fish Moilee ( Kerala Style Recipe )

Fish Moilee is one of those lightly spiced South Indian fish curries that does not make me reach for that second bottle of Bisleri or Aquafina . With minimal spices and coconut milk going into the gravy, it allows the natural flavour of the fish to shine through. The native population uses mostly King fish, seer fish or even pomfret for this recipe but I choose to go with a Rohu or a Bhakura (Catla) given my eastern preferences. This dish tastes best when served with appam but with a little tweaking ( more green chilis and tomatoes ), it works fine even with white rice.

Read on for the recipe -

Preparation Time - 20 mins (plus standby)

Ingredients -

The Marination -

• 6 slices of Catla 
• 1/5 tsp black pepper powder
• 1/2 tsp GG paste
• 1 tsp lime juice
• 1/4 tsp turmeric
• salt to taste

The gravy -

• 1/4 tsp fennel seeds
• 1 inch cinnamon
• 1 green cardamom
• 1-2 cloves
• 1 large onion (finely sliced)
• 1/2 tsp chopped ginger
• 1/2 tsp chopped garlic
• 2-3 green chilis (slit lengthwise)
• 1 sprig curry leaves
• 1 large tomato ( country one is better )
• 1/2 tsp red chili powder ( adjust the heat as preferred )
• 1/4 tsp black pepper powder
• 1/5 tsp turmeric
• 1 cup thick coconut milk
• salt to taste
• 3-4 tbsp oil ( or as required )

Preparation - Take all the ingredients for marination in a large plate/dish. Rub it evenly over the fish for about 2-3 mins. Allow to rest for 30-45 mins.

Cooking - Heat the oil in a wok. Add the fish slices and fry very lightly on both sides for about 5-6 mins. Remove and keep aside.

Add the fennel, cardamom, cinnamon and cloves. Fry till fragrant.

Add chopped onions and fry till translucent.

Add the slit chilis, chopped garlic, chopped ginger and curry leaves. Fry for 1-2 mins.

Add the finely chopped tomato along with the turmeric, chili powder and pepper powder. Cook till mushy.

Add 1 1/2 cup water and bring to a boil. Let in the fried fish pieces. Simmer for 5 mins with lid closed.

Remove the lid. Finally add the thick coconut milk and simmer for 10 mins.

Remove from flame and serve hot.

Tastes best with appams.

Note - Since this fish is lightly fried before adding to the gravy, it has a strong fishy odour as compared to the Odia/Bengali fish curries. If you are sensitive about it, do fry the fish to a light brown before adding it to the gravy.