Indian
Indian - Chutneys and Sides
Fish Moilee
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 500 g firm white fish (kingfish or seer), cut into 2.5 cm cubes
- • 1 tbsp ginger-garlic paste
- • 1 tsp Kashmiri red chili powder
- • 1/2 tsp turmeric powder
- • 1/2 tsp salt
- • 1/4 cup coconut oil
- • 1 tsp mustard seeds
- • 10 curry leaves
- • 1/4 cup white vinegar
Preparation Steps
1
Phase 1
Rub the fish with half the turmeric and a pinch of the salt, shallow fry lightly, and set aside.
2
Phase 2
Heat the coconut oil in the same pan and crackle the mustard seeds and curry leaves.
3
Phase 3
Add the ginger-garlic paste and fry until the raw smell disappears, then stir in the chili powder off the heat.
4
Phase 4
Return the fish to the pan, pour in the vinegar with the remaining turmeric and salt, and simmer for 5 minutes.
5
Phase 5
Cool completely and let the pickle rest for a day so the flavours meld.
6
Phase 6
Serve in small portions as a tangy side with curd rice or kanji rice.