Fish Moilee
Location: DOHA (DOH)
Main course
Growing up in a military family would mean new places, new schools and new friends every three years, but one thing that never changed was spending the summer holidays with cousins at my grandparents' house. Travelling from the North of India to the South would sometimes take 3-4 days since air travel was still a privilege back then, but it was worthwhile for grandma's food. I am sharing one of her treasures, Fish Moilee, with my own twist to suit the international palate.
Recipe by: DEEPAK KUMAR BALAKRISHNAN
Serving size 2
40
Difficulty Medium
Cooking Time 45 min
Intensity Medium
Allergens Fish, Crustaceans
Ingredients — 3 tbsp coconut oil — 1 ½ cups thin coconut milk — 1 cup thick coconut milk — 2 fresh salmon fillets — 100g prawn heads — 2 sprigs of curry leaves — 3 cloves of garlic, finely chopped — 3 long green chillies, slit — ½ tomato, cubed — 2 tbsp lemon juice — 1 tsp turmeric & salt to taste — ½ tbsp ground black pepper — 1 tbsp ground coriander — 1 tsp ground mixed spice (garam masala) — 1 tsp ground cumin — Whole spices: 1 cardamom pod, 1-inch cinnamon stick, 2 cloves, ½ tsp fenugreek seeds — ½-inch piece of ginger
Main Courses
