Classic fish Moilee // Coconut fish
We were served this fish dish on our trip to South India in 2010, the aroma is very inviting and using coconut oil and coconut milk gives it a different taste, which I unfortunately cannot explain on paper. You just have to taste it!
Now, the food tends to get stronger the further south we go in India, but this is a mild dish. I don't remember if the chef only made it mild for us since it was a group from "the land of the midnight sun", which is a common introduction for my guests in India. People haven't always heard of Norway, but when I mention the midnight sun or that it is Sweden's neighbor, they can nod. You can make it as strong as you want, the chili and spices remove the sweetness in the coconut milk so it is exciting in taste and different from Thai dishes.
I have used saithe fillet, the cooking time depends on the type of fish and the size of the cubes. Do not cut the fish too small so that it crumbles.
FISH MOILEE
2 tablespoons coconut oil
1 teaspoon mustard seeds
8-10 curry leaves
100 g onion strips
2 cloves minced garlic
1 tablespoon thin ginger slices
1 fresh chili
100 g tomato
1 teaspoon turmeric
1 teaspoon salt
500 gr white fish
1.5 dl coconut milk
1.5 dl water
3-4 tablespoons lemon juice
Procedure:
- Scrape the peel off about 3 cm of ginger root and place it in water for 10 minutes.
- Cut it into thin sticks with a sharp knife.
- Heat oil, add mustard seeds and curry leaves. When the seeds pop, add onion strips and fry until it just changes color.
- Add garlic and ginger sticks, saving some for garnish.
- Continue with the tomato cubes and spices. Fry everything for a few minutes until you get a smooth sauce and the tomatoes cook in.
- Add fish in large cubes along with coconut milk and water.
- When the fish is ready, finish with lemon juice and garnish with ginger sticks before serving.