Fish Moilee

Ingredients

• 500 grams Firm white fish fillets (Kingfish or Pomfret)
• 2 tablespoons Coconut oil
• 1 medium Onion, thinly sliced
• 1 inch piece Ginger, julienned
• 4 cloves Garlic, sliced
• 3 pieces Green chilies, slit
• 0.5 teaspoon Turmeric powder
• 1.5 cups Thin coconut milk
• 0.5 cup Thick coconut milk
• 1 small Tomato, sliced
• 10 leaves Curry leaves
• 1 teaspoon Lemon juice
• to taste Salt

Instructions

1. 1

   Marinate the fish pieces with a pinch of turmeric, salt, and a teaspoon of lemon juice for 15 minutes.

2. 2

   Heat coconut oil in a pan and lightly sear the fish pieces for 1 minute on each side; set aside (do not cook through).

3. 3

   In the same pan, add curry leaves, ginger, garlic, green chilies, and onions. Sauté until onions are translucent.

4. 4

   Add turmeric powder and salt, stirring for 30 seconds.

5. 5

   Pour in the thin coconut milk and bring to a gentle simmer.

6. 6

   Add the seared fish pieces and sliced tomatoes. Cover and cook on low heat for 5-7 minutes until the fish is cooked.

7. 7

   Lower the heat to minimum and stir in the thick coconut milk. Heat through for 1 minute without boiling to prevent curdling.

8. 8

   Finish with a squeeze of lemon juice and serve hot with appam or steamed rice.