Indian
Indian - Dals and Soups
Fish Moilee Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 500 g firm white fish fillets, cut into chunks
- • 1/2 tsp turmeric powder
- • 2 tbsp coconut oil
- • 1 onion, thinly sliced
- • 1 tsp grated ginger
- • 2 green chilies, slit
- • 1 cup thin coconut milk
- • 1 cup thick coconut milk
- • 1 tsp salt
Preparation Steps
1
Phase 1
Rub the fish with turmeric and a pinch of salt; rest 10 minutes.
2
Phase 2
Heat the coconut oil and sauté the onion, ginger, and green chilies until the onion is translucent.
3
Phase 3
Add the thin coconut milk and salt; bring to a gentle simmer.
4
Phase 4
Slide in the fish and poach 8-10 minutes until just cooked and opaque.
5
Phase 5
Stir in the thick coconut milk, warm through without boiling, and serve hot with appam or rice.