KERALA FISH MOILEE (Classic Coconut Fish Curry), Thali p. 122
She has also posted this recipe on her Instagram.
I’ve been meaning to make this recipe for a while and now that South Indian is the COTQ, this seemed as good a time as any.
I used local fluke fillets and some shrimp, rather than fish steaks. It didn’t end up impacting the cook time at all. To make this, start by marinating your fish in turmeric powder, lime juice, and salt. Heat some oil and cook mustard seeds until they sputter. Then add green cardamom pods, green chiles, and some curry leaves. Next is to add a paste you’ve made from ginger, garlic, and onion (I used shallot). Let that fry a bit and then in goes turmeric, salt, sugar, and some water. Simmer for a minute or two. I took this opportunity to scrape up some fond that had developed on the bottom of the pan from the ginger-onion-garlic paste.
She wants you to add the fish steaks at this point. I added the coconut milk instead and brought it up to a simmer. Then I added my fish fillet pieces and shrimp. They cooked through in under 5 minutes, covered. Before serving, add black pepper, some tamarind paste, and cilantro.
This was delicious! I’m looking forward to the leftovers for lunch later this week.
