Shivi’s Moilee



Fish moilee .. The first time I tried this dish was when I was visiting Kerala with my family. It was always the simplest dish on the table and one with a taste that lingered on. I was curious about it then but forgot all about it when I came back to the US.

Agam is very fond of appams. And for the life of me, I cannot even imagine how I’d go about making something that complicated. So we occasionally dine at a family owned restaurant, Red Chillies in Milpitas. They have very good variety of dishes that can fall anywhere between Malabar and Kerala cuisines. And they serve fish moilee 🙂

One of the complications about cooking Indian fish delicacies in US is the lack of availability of fresh river water fish. There are frozen options, but nothing like a fresh cut rohu. Red chillies make their moilee with salmon and that got me super excited about trying this recipe on my own. And what better day to delight my valentine with a
yummy fish delicacy but Feb 14th.

So here is what I did

1 onion – puréed

4inch ginger root – paste
10-12 garlic cloves – paste
Few green chillies
Red chillie whole
Some khara masala – pepper, eliaichi, cloves, dal chini
Curry patta 7-10
Bay leaf. 1 small
Mustard seeds. – 1 tbsp
Coconut milk – 1 can
2 tomatoes – puréed (traditional Moilee does not use tomatoes)
Salt
Turmeric
Garam masala
Salmon 1 pound 7-10 pieces
Lemon juice 1 lemon
Red chili powder
Olive oil

First I squeezed juice of one lemon and added some salt and red chili powder to it. I then marinated the fish in this for lil less than 30minutes.

Bake the fish for 15min at 350 in the oven. This makes the pieces retain their shape and form when they are put in the curry.

For the curry Take a pan and add some olive oil


Add curry patta, mustard seeds, khada masala and green chillies
Add ginger garlic paste and onion paste and cook until it starts leaving the side of the vessel
Add turmeric, garam masala and cook
In traditional moilee, you add the cocunut milk at this point. But in Shivi’s Moilee, you add pureed tomatoes and cook them for 5-7minutes.
Now add Coconut Milk and let the mix boil and cook together.
Add salt to taste and 1tsp sugar.
Cook the gravy and if it looks and tastes good, add the fish pieces to it.
Cover the vessel and cook for 3-4 min.
Serve hot with rice 



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