Fish Moilee is a very aromatic and mildly spiced Kerala-style curry with tender fish cooked in a rich, thick coconut milk-based gravy. This fish moilee recipe offers a delicious, creamy Kerala-style curry. One of the oldest dishes to originate from the southern coastal regions of India, the dish comes famous for the delicate flavour and sweetness of fresh fish enhanced with creamy aromatic coconut milk and subtle spices. Firm white fish like tilapia, kingfish, or pomfret are used, as these varieties hold up well during cooking and absorb the flavours of the curry so beautifully. The fish is first marinated with turmeric, salt, and sometimes chilli powder before being added to the curry. The base for the dish is prepared by saut ing mustard seeds, curry leaves, green chillies, and ginger in coconut oil, giving the dish unmistakable flavours of South India. Fish Moilee is traditionally cooked over low heat, so the fish is tender, and all flavours meld harmoniously. This fish moilee recipe brings authentic Kerala flavours to life. This meal is served traditionally with either steamed rice or with appams, a South Indian pancake and is always a comforting meal. This dish is excellent for those who like seafood but do not want extreme spiciness; the mild flavour is aromatic.

• 1 cup coconut milk
• 500 gms fish
• 1/2 tsp turmeric powder
• Salt
• 1 onion
• Red chilli powder
• 1 tsp mustard seeds
• Dry red chilli
• 2 tbsp coconut oil
• Green chilli
• 1-inch ginger
• 10-12 curry leaves

• Begin the recipe of Fish Moilee by cleaning and cutting 500 gms of fish. The best fish for this recipe is kingfish or pomfret because they perfectly retain their shape in a curry.
• Cut the fish into medium pieces so that all pieces are roughly the same size to cook uniformly.
• Once the fish is ready, mix it with 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, and salt to taste.
• Marinating the fish for around 15-20 minutes will allow the spices to seep into the fish, infusing it and giving that required flavour.
• Now, heat two tablespoons of coconut oil in a deep pan. It adds richness to the dish in a unique kind.
• Add mustard seeds and allow them to splutter.
• Add 2-3 sliced green chillies, 1-inch pieces of crushed ginger, and 10-12 curry leaves.
• Heat over medium heat, stirring constantly for 1 minute so the flavours can meld and the spices fragrance.
• Add one large sliced onion to the pan, stir it, and saut until translucent, which should take about 3-4 minutes.
• Once the onions are softened, add 1/2 teaspoon of turmeric powder, 1/2 teaspoon red chilli powder, and salt to your taste. Mix everything so that the spices coat the onions and let it cook for approximately 2-3 minutes. The mixture will turn a beautiful golden colour as spices bloom in oil.
• Add thin coconut milk to the pan at 1 cup and bring that to a boil. The coconut milk is what sets fish moilee apart, with its creamy texture and subtle sweetness adding a new depth to the curry.
• After the milk boils, gently add the fish pieces to the pan.
• Cook the fish on low flame for 10-12 minutes.
• Add 1 cup of thick coconut milk to the pan after the fish is cooked.
• Mix the curry gently well with the thin milk and fish.
• Let the curry simmer on low heat for another 5 minutes; that way, all flavours get to "marry" with each other.
• Taste and add the salt accordingly, then turn off the heat.
• In a small pan, heat one tablespoon of coconut oil and make a tadka by adding 3-4 sliced shallots and 1 to 2 dry red chillies.
• Fry the shallots until they turn golden brown and crispy. You would feel that the need to do so is not for ornamentation but for enhancing the curry. Pour this tadka over the curry prepared above and mix gently.
• The Fish Moilee is ready to be served.