The stuff, amazing things are made of. Like this fish moilee that has all the terrific products the coast and oceans can use. Basic, yet drool worthy.

FISH MOILEE

Active ingredients

600 grams rohu/pomfret, cut into 1/2 inch thick slices
Salt, to taste
2 teaspoons lemon juice
2 tablespoons oil
1 teaspoon mustard seeds
10-15 curry leaves
2 medium onions, sliced
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. Use a little salt and lemon juice to the fish slices and keep aside for 15 minutes.
2. Heat oil in a non-stick kadai, include mustard seeds. When they splutter, add curry leaves and sauté for a few seconds. Include 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, carefully mix till each piece is well covered with the masala. Prepare on high heat for 1/2 minute.
6. Include 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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Finest cooked in Wonderchef Kitchenware.
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