Fish In Coconut Milk (fish Moilee)

Fish Moilee, also known as Fish in Coconut Milk, is a traditional dish from the Mangalurean Catholic Cuisine. This creamy and flavorful dish is made with fish cooked in a coconut milk-based sauce with a hint of tanginess from the use of tomatoes and tamarind.

Gluten Free Dairy Free Main Course Mangalurean Catholic Fish Coconut Milk Mangalurean Catholic Cuisine
Fish In Coconut Milk (fish Moilee)

Ingredients

  • 1 lb fish fillets
  • 1 cup thick coconut milk
  • 1 onion, thinly sliced
  • 2 tomatoes, chopped
  • 1 inch ginger, julienned
  • 3-4 green chilies, slit
  • 1/2 tsp turmeric powder
  • 1/2 tsp tamarind paste
  • 1 sprig curry leaves
  • Salt to taste
  • 2 tbsp coconut oil

Instructions

  1. Marinate the fish fillets with turmeric powder and salt. Set aside for 10 minutes.
  2. Heat coconut oil in a pan and add the sliced onions. Sauté until they turn golden brown.
  3. Add the chopped tomatoes, ginger, green chilies, and curry leaves. Cook until the tomatoes are soft.
  4. Pour in the thick coconut milk and tamarind paste. Bring it to a gentle simmer.
  5. Gently place the marinated fish fillets into the coconut milk mixture. Cover and cook for 8-10 minutes or until the fish is cooked through.
  6. Adjust the seasoning and garnish with fresh curry leaves.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
20g
Carbohydrates
8g

Supplies

Large pan Spatula Cutting board Knife

Tools

Cooking pot Measuring cups and spoons

Serving suggestions

Serve the Fish Moilee hot with steamed rice or appam (rice pancakes).

Tips & tricks

For a richer flavor, you can use freshly squeezed coconut milk instead of canned coconut milk.

Cost

$15