Pomfret Moilee

Kerala-style pomfret stew

Prep Time 13 min
Cook Time 20 min
Serving Size 2
Recipe Type Microwave Oven

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"

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.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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