Fish Moilee in 4 steps

Ingredients 

Fish – 10 medium sized pieces or 500 g 

I have used Asian Sea bass here but you can use any firm white flesh fish like Kingfish, Pomphret, Seabream, Pearlspot, Tilapia. 

Onion – 1 large thinly sliced 

Ginger and garlic (chopped finely) – 1 tbsp each

Green chillies – 4 slit longitudinally 

Turmeric powder – 1/2 tsp 

Coconut milk (Thick) – 1 1/2 cup 

Tomato – 2 medium (sliced as round shaped pieces )

Salt – to taste 

Coconut oil – 1 tbsp

Steps 

1. Heat a kadai and once hot add in coconut oil. When hot, add in onions, chopped ginger and garlic and green chillies and sauté for a few minutes on medium flame till onions turn just light brown.
2. Now reduce heat to low and add in turmeric powder and sauté well for 3 minutes. 
3. Now add in coconut milk and salt to it and let it boil on medium flame. 
4. Once it’s boiling, add in the tomato and fish pieces. Keep covered for 8-10 minutes till fish is cooked and gravy thickens. Switch off flame and serve hot. 

Enjoy it with bread, appam, rice 😊

Tips 

1. I used canned coconut milk which was on the thicker side. If you think the coconut milk is too thick you may add some hot water too along with the coconut milk to dilute it. Alter gravy thickness according to your liking. I like it a bit thicker. 
2. If you are using coconut milk powder, you may use 4 tbsp coconut powder for 1 1/2 cups of water to prepare it.