Keralan Indian · India

Turmeric and Ginger Keralan Fish Moilee with Coconut Milk

Name: Turmeric and Ginger Keralan Fish Moilee with Coconut Milk
Total time: 27 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 4 fish fillets (like pomfret); 1 cup coconut milk; 1 onion, chopped; 1 green chili, slit; 1 tsp mustard seeds; 1/2 tsp turmeric powder; Salt to taste; 2 tbsp oil; 1/4 cup chopped tomatoes; 1 tsp curry leaves; 1/2 tsp ground turmeric; 1 tbsp grated ginger

Enhances the aroma with a warm, earthy spice and a zesty kick.

27 minutes4 servings

Method

Before adding the fish, mix turmeric and grated ginger into the coconut milk before simmering.
Heat oil in a pan. Add mustard seeds and let them splutter.
Add onions and green chili; sauté until onions are golden.
Stir in turmeric powder and fish fillets; cook for 2-3 minutes on each side.
Add coconut milk, season with salt, and simmer for 10-12 minutes until fish is cooked through.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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