Cannanore Fish Moilly

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Corn Paneer Capsicum Sabji, Best Creamy Sweet Corn, Easy Bharwan Tendli

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4

Ingredients

  • About 1 tsp - Salt
  • 1 tsp - ground Turmeric
  • 1 lb (450g) - Fish steaks or Fillets, cut into 2 inch cubes
  • 4 tbsp - Coconut Oil or Vegetable Oil
  • 1 - medium large red onion, finely sliced
  • 6 - fresh, hot green chillies, finely sliced
  • 1 inch piece of fresh ginger, peeled and finely shredded
  • About 30 fresh curry leaves, if available
  • 7 fl oz (1 cup) - Coconut milk, well stirred from a can or fresh
  • 2 tbsp - Lime Juice

How to Make Cannanore Fish Moilly

  • Mix 1 tsp of the salt and 1 tsp of the turmeric together. Rub over the fish. Set aside.
  • Heat the oil in a large, wide, non-stick pan or wok over a medium heat.
  • When hot, add the onion, chillies and ginger. Stir once or twice. Add the curry leaves. Stir and fry for three to four minutes until the onion is soft.
  • Add 1 tsp turmeric powder and 5 fl oz (3/4 cup) water. Mix well. When the mixture boils, add the fish.
  • Spoon the sauce over the fish. Add 3/4 tsp salt. Turn the heat down.
  • Cover and simmer for four to five minutes, spooning the sauce over the fish and shaking the pan gently to prevent sticking.
  • Add the coconut milk, shake pan and add more salt if needed. Cover and simmer for a further three to four minutes, shaking the pan occasionally.
  • Add the lime juice. Shake again and remove from the heat, then serve.