South Indian Fish Moilee with South Indian Red Rice
Yield: 4
Light and gently spiced, this South Indian fish moilee features tender white fish simmered in a silky coconut sauce infused with curry leaves, ginger, garlic and warming spices. Finished with fresh lime, tomatoes and a touch of chilli oil, it’s a comforting curry best served with fluffy red rice for a wholesome, balanced meal.
Ingredients
Instructions
- Cut the Fish into thick slices or chunks, sprinkle with a little of the Turmeric powder and Salt, mix gently to coat and set aside for ½ hour.
- Heat the Olive Oil in a heavy based pot over a medium heat, add the Curry Leaves, cardamom pods, the Shallots, allow to sizzle for a few seconds and then add the sliced, Ginger and Garlic, cook for 30 seconds to blend the flavours together. Add the Green Chilli, Cook gently for 3-4 minutes until soft, sweet and transparent in color. Add the cumin. coriander.
- Reduce the heat and add Turmeric Powder and stir well and cook gently for 1 minute.
- Add in the stock or water.
- Pour in the Ayam lite Coconut cream and bring to the boil simmer for 5-6 minutes to combine all the flavours. Add a little water or stock if required. (The sauce should be consistency of light single cream)
- Add the Fish pieces and bring gently back to the boil and simmer until just cooked approx. 5-6 minutes. Put the tomatoes in.
- Add the fresh lime. Add dollops of the last of the thick Coconut Cream, and shake the pan gently to incorporate into the sauce. Drizzle with a tablespoon of Chilli Oil. Let the curry sit for 2 minutes and serve.
- Finally add fresh Curry Leaf on the top as garnish.
- Serve with Red, Brown or Basmati rice
