FISH MOILEE RECIPE
A delicious recipe of fish curry with coconut milk. Shallow fried fish is simmered in a rich gravy of coconut milk. The curry is spiced with the East Indian Bottle Masala and has a slight tang that comes from the use of vinegar.
Ingredients
Marination
- 500 grams Fish slices ( 5 to 6 medium) (I used black pomfret)
- 1 tbsp Bottle Masala or curry masala
- ½ tsp Turmeric powder
- Salt to taste
For the Fish Curry
- 2 medium Onions sliced
- 1-inch Ginger, juliennes
- 6 to 7 cloves Garlic, cut into juliennes
- 2 Green chillies slit/juliennes
- 2 tbsp Bottle Masala or Curry masala
- 1 cup Coconut Milk
- 1 cup Water, or as needed
- 3 tbsp Vinegar
- Salt to taste
- 3 tbsp Oil for cooking
Instructions
Recipe of Fish Curry with Coconut Milk
- Add the ingredients for marination and marinate the fish for at least 30 minutes
- Heat oil in a fry pan and shallow fry the fish slices until brown
Make the Fish Curry
- Heat oil in a pan and saute the onions, ginger, garlic and green chillies until the onions are translucent.
- Add the bottle masala/curry masala and fry for a few seconds and then add the coconut milk and water.
- Cover the vessel and bring the curry to a boil and then add the fish slices and the vinegar and let the curry simmer for 4 to 5 minutes.
- Finally, garnish the fish curry with coriander leaves.
- Serve Fish Moilee with steamed rice or Rotis.
Notes
- Use fish like Indian Salmon, Kingfish, or pomfret. You could also use freshwater fish for this curry recipe.
- Adjust salt and vinegar in the curry after you add the fish slices.
- The curry is best had on the next day or after a few hours.