Fish Moilee

Fish Moilee

Coconut vinegar is used as the souring agent and tomatoes are mainly used for garnish. Fish moilee is usually served as a starter and best enjoyed with appam or bread.

 

Ingredients:

500  grams skinless firm white fish slices
1" cinnamon stick
2  green cardamom(s)
1  tablespoon(s) garlic slices
1  tablespoon(s) ginger juliennes
4  green chillies slit
1  medium onion(s) sliced
1  tomato(es) chopped
1  teaspoon(s) turmeric powder
1  cup(s) water
½  teaspoon(s) coarsely crushed black peppercorns
1  tablespoon(s) lime juice
2  sprig(s) curry leaves
2  cup(s) coconut milk
2  tablespoon(s) oil
salt to taste
fried tomato slices to garnish

Directions:

•     Heat the oil in a heavy-bottomed pan till hot and fry the cinnamon and cardamoms briefly. Add the garlic, ginger, green chillies and onions. Saute for about 3  minute(s) or till the onions have turned pink.

•    Add the fish and rest of the ingredients except the coconut milk and mix gently. Cover and cook on very low level for another 10  minutes or till the fish is tender and cooked.

•    Reduce the heat to very low and add the coconut milk (do not use high heat as coconut milk tends to curdle). Mix gently and simmer for a minute or two.

      Garnish with fried tomato slices.