Fish Moilee/Meen Moilee
Fish Moilee is one of Sheen’s moms specialty dishes. There are many ways to cook fish moilee, it all depends on which part of Kerala you are from. I prefer my mother-in-laws moilee to the one we make at home, its less complicated and very light and doesn’t involve frying of fish, so there is less work to be done. It took me a long time to get this curry right, in spite of it being so easy. The secret I think is in sauteing the onion and garlic just till the point they turn soft and not brown. Any fleshy fish is good to make moilee, I usually use king fish. Fish moilee goes well with appam/hoppers http://www.cookwithtammy.com/cuisine/indian/south-indian/kerala-south-indian/hoppers-appam/ or bread.
King Fish – 1/2 kg
Small onions – 2-3 (thinly sliced)
Garlic – 8-9 (whole pods)
Green chilies – 5-6 (slit lengthwise)
Curry leaves – 2 sprigs
Turmeric powder – 1/8 – 1/4 teaspoon
Pepper powder – 1 pinch
Coconut milk – 2 cups (500 ml)
Tomatoes – 1 sliced
Vinegar – 1/2 teaspoon
lime juice – 1/2 teaspoon
Salt to taste
Oil – 2 tablespoons
Cut the fish into bite sized chunks. Wash the fish with lime juice and salt, rinse in cold water and keep aside.
In a deep bottomed pan add oil, when the oil is hot add onions, and a pinch of salt. Saute the onions till soft and translucent, do not let it brown. Add the garlic and green chillies to the pan, saute for 2 minutes, add curry leaves and coconut milk and bring to a simmer, add the fish and enough salt and cook on a low flame for 5-6 minutes till the fish is cooked through.
Depending on the fish, the cooking time might vary a bit. Once the fish is cooked, stir in the vinegar and 1 pinch pepper powder and check for seasoning. Add more salt if necessary. Carefully arrange the thinly sliced tomatoes on top of the curry and take it off the flame. Let it sit for a while before serving. Serve with Appam or bread.