Kerala Fish Moilly (Fish Stew)

Course : Curry
Serves: 1
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1 1/4 teaspoons salt
1/2 teaspoon ground turmeric
1 pound fish steaks or fillets -- cut into 2 inch cubes
4 tablespoons coconut oil or vegetable oil
1 medium large red onion finely sliced
6 medium fresh hot green chiles finely sliced
1 piece fresh ginger -- peeled and finely shredded
30 medium fresh curry leaves
1 cup coconut milk -- well stirred from a can or fresh
2 tablespoons lime juice

Preparation / Directions:

Madhur Jaffrey's Flavours of India: "Noted for its abundance of fish, Kerala cuisine is fragrant with coconut and spices. The recipe for Fish moilly is particularly delicious. Kerala, which nestles along India's south-western coast, has a warm, sunny climate and rich tropical greenery. The name means "the land of the coconuts", and these are prized not only commercially, but also in the kitchen. They are an important ingredient in many Kerala dishes, like this delicious fish dish. Traditionally made with seer fish - kingfish steaks - it works as well with cod steaks or halibut or haddock fillets. In Kerala, this dish is served with rice, but you may serve it with boiled potatoes and a salad." Mix 1/4 teaspoon of the salt and 1/4 teaspoon of the turmeric together. Rub over the fish. Set aside. Heat the oil in a large wide, non-stick pan or wok over a medium heat. When hot add the onion, chiles and ginger. Stir once or twice. Add the curry leaves. Stir and fry for three to four minutes until the onion is soft. Add 1/4 teaspoon turmeric powder and 5 fl oz (3/4 cup)water. Mix well. When the mixture boils add the fish. Spoon the sauce over the fish. Add 3/4 teaspoon salt. Turn the heat down. Cover and simmer for four to five minutes, spooning the sauce over the fish and shaking the pan gently to prevent sticking. Add the coconut milk, shake pan and add more salt if needed. Cover and simmer for a further three to four minutes, shaking the pan occasionally. Add the lime juice. Shake again and remove from the heat, then serv

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