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    • Pomfret Moilee

    Mark Sharron
    Medium difficulty
    1 hour
    01-Feb
    Pomfret Moilee is a traditional Kerala dish that is known for its delicious flavour and ease of preparation. This dish is made with Pomfret fish, onions, green chillies, ginger, coconut milk, and a variety of spices. The combination of these ingredients creates a flavorful and aromatic dish that is sure to please any palate. This dish is perfect for a quick and easy meal or a special occasion.   
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    Ingredients

    • 1/2 kg Pomfret Fish
    • 2 Onions, finely chopped
    • 2 Green chillies, finely chopped
    • 1 inch piece of Ginger, finely chopped
    • 1/2 cup Coconut milk
    • 1/2 teaspoon Turmeric powder
    • 1 teaspoon Coriander powder
    • 1 teaspoon Red chilli powder
    • 2 teaspoons Garam Masala
    • 1 teaspoon Mustard seeds
    • 1 teaspoon Fenugreek seeds
    • 2 tablespoons Coconut oil
    • Salt to taste
    • Curry leaves for garnishing

    Method

    • Step-by-step Method for Pomfret Moilee
    • Wash and pat dry the pomfret fish thoroughly
    • Cut the fish into steaks or keep whole as preferred, season with salt, let rest
    • Finely chop the onions, green chillies, and ginger
    • Measure out the coconut milk and all spices into small separate bowls
    • Heat coconut oil in a wide pan on medium heat
    • Add mustard seeds to the oil and let them splutter
    • Immediately add fenugreek seeds and a handful of curry leaves, sauté until aromatic
    • Add chopped onions, sauté until translucent
    • Add finely chopped ginger and green chillies, sauté for 1–2 minutes
    • Sprinkle in turmeric powder, coriander powder, and red chilli powder, stir to combine
    • Lower heat, add half the coconut milk, stir gently until spices are well blended
    • Place pomfret pieces into the pan in a single layer
    • Spoon a little of the spiced coconut mixture over the top of the fish
    • Cover and cook on low heat for 4–5 minutes
    • Turn fish carefully, add remaining coconut milk and garam masala
    • Simmer, covered, for another 5–7 minutes or until fish cooks through and sauce thickens slightly
    • Taste and adjust salt as needed
    • Remove pan from heat once fish is tender and sauce is creamy
    • Garnish generously with fresh curry leaves
    • Plate fish with ladles of sauce, drizzle a few drops of coconut oil on top for sheen
    • Serve immediately with steamed rice and a wedge of lime or lemon on the side