Pomfret Moilee
Pomfret Moilee will take you on a coastal culinary journey, bringing the flavours of the sea to your plate in a coconut-infused curry. Legend has it that Pomfret Moilee emerged from the sun-kissed shores of Kerala, where a local lady, Moily, added coconut milk to an extremely spicy fish preparation to make it palatable for Portuguese visitors. Now, capture the essence of the ocean in your kitchen with tender pomfret fish bathed in a light coconut stew delicately flavoured with curry leaves, mustard seeds, and a hint of turmeric. Create and relish this dish that transports you to the seaside, where the scent of the ocean mingles with the aroma of spices.
“Kerala-style pomfret stew""
“Kerala-style pomfret stew""
Prep Time
13 mins
Cook Time
20 mins
Serving Size
2
Ingredients
- 12 Pieces Pomfret Fish
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds (Rai)
- 8 Pods Garlic, finely chopped
- 1 Medium piece of Ginger, finely chopped
- 6 Green Chilli, sliced
- 3 Onions, sliced
- Few sprigs Curry Leaves
- 3 Tomatoes, sliced
- ½ tsp turmeric Powder (Haldi)
- 350 ml Coconut Milk
- 1 tbsp Lemon Juice
- Salt to taste
Method
- Add oil, mustard seeds, garlic, ginger, and green chilies, and heat this mixture at 100% micropower level for 3 minutes.
- Add the onion and turmeric powder, stir well, and cook for 2 minutes at 100% micropower level. Add the fish pieces and coconut milk and cook this mixture at 50% micro power level for 3 minutes.
- In the above mixture, add salt, curry leaves, tomatoes, and coconut milk once again, and heat this mixture at 50 % micropower level for 3 minutes.
- Add the coconut milk and lemon juice again, mix very gently so the fish does not break, give a final swirl with seasoning, and heat at 30% micropower level for 2 minutes.
- Serve hot pomfret moilee with rice.
