The stuff, amazing things are made of. Like this fish moilee that has all the wonderful items the coast and oceans can offer. Simple, yet drool worthy.
FISH MOILEE
Ingredients
600 grams rohu/pomfret, cut into ½ inch thick slices
Salt, to taste
2 teaspoons lemon juice
2 tablespoons oil
1 teaspoon mustard seeds
10-15 curry leaves
2 medium onions, chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
3 green chillies, slit
1 teaspoon turmeric powder
2 cups coconut milk
Fried curry leaves for garnish
Steamed rice to serve
Method
1. Apply a little salt and lemon juice to the fish slices and keep aside for 15 minutes.
2. Heat oil in a non-stick kadai, add mustard seeds. When they splutter, add curry leaves and sauté for a few seconds. Add onions and cook until soft and translucent.
3. Add ginger paste, and garlic paste and mix well. Cook for 1-2 minutes.
4. Add green chillies and turmeric powder and sauté for 1 minute.
5. Add the fish pieces, gently mix till each piece is well coated with the masala. Cook on high heat for ½ minute.
6. Add coconut milk and adjust salt and mix. Cover and cook on low heat for about 10 minutes.
7. Garnish with fried curry leaves and serve hot with steamed rice.
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