Creamy Fish Moilee is an aromatic and soupy, comforting fish curry that is quick to make and satisfying to eat. It's perfect for a quick week night dinner and is a regular favourite in my house. I tend to use Basa fillets when I make this because it is quite a firm fish and holds up well, but any white fish will work. I've used monk fish, haddock, cod, scallops and prawns in the past. You just have to adjust the timing to make sure your fish is cooked through at the end.
Recipe
Serves 2-3
Ingredients
300g Basa fillets, cut into bite size pieces
1/2 tsp Salt
1 tsp Turmeric
Juice of 1 Lime
2 tbsp Coconut Oil
1 Large Onion, diced
Thumb sized piece of ginger, peeled and minced
4 Garlic Cloves, peeled and crushed
3 Green Chillies, halved and deseeded
6-8 Curry Leaves
Stems from Coriander, finely chopped (optional)
400g Can Full Fat Coconut Milk
12 Cherry Tomatoes, halves
To serve:
Coriander leaves, roughly chopped
Steamed Basmati Rice or Cauliflower Rice
Method
In a bowl, place the Basa fillets with the turmeric, salt and lime juice. Stir to combine well and put to one side whilst the curry base is prepared.
Heat the coconut oil in a heavy based pan over a medium heat. Add the onion, ginger, garlic, green chillies, curry leaves and coriander stems (if using). Fry gently until the onion becomes opaque but isn't starting to go brown.
Add the coconut milk, bring to a slow simmer. Leave everything to infuse for 10-15mins.
Add in the fish, including all the marinade plus the halved cherry tomatoes. Simmer for 5-8 mins, until the fish is cooked.
Serve over steamed basmati rice (or cauliflower rice) and garnish generously with corainder leaves.
Note: for basmati rice, I use an electric steamer and use a ratio of 5:4 in water (ml) and rice (g) - for example, 160g water with 200ml rice. For cauliflower rice, I prefer the frozen sort and I cook it in the microwave according to packet instructions.
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