40 Min
DF
NF
Fish Moilee
From the tiny southern state of Kerala, this is a simple fish stew that can morph in different ways depending on seasonality. In the summer, you could add tomatoes to balance for a touch of acid and in the winter, just a squeeze of lime juice at the end. In addition, every home in Kerala will do their own version of a moilee, so go ahead and create your own. You could add vegetables like corn, carrots or green beans in it as well.
From the tiny southern state of Kerala, this is a simple fish stew that can morph in different ways depending on seasonality. In the summer, you could add tomatoes to balance for a touch of acid and in the winter, just a squeeze of lime juice at the end. In addition, every home in Kerala will do their own version of a moilee, so go ahead and create your own. You could add vegetables like corn, carrots or green beans in it as well.
40 Minutes
4
Notes & Variations
- The most important part about this sauce is getting all the flavors melded before adding the fish. The cardamom and black pepper need to soften completely. You could even make the sauce a day or two before.
- This stew is usually eaten with plain boiled rice or appams, rice coconut crepes from southern India.
- The cardamom seeds used here are from the small green cardamom pods. If you do not have them, use whole cardamom pods.
Notes & Variations
- The most important part about this sauce is getting all the flavors melded before adding the fish. The cardamom and black pepper need to soften completely. You could even make the sauce a day or two before.
- This stew is usually eaten with plain boiled rice or appams, rice coconut crepes from southern India.
- The cardamom seeds used here are from the small green cardamom pods. If you do not have them, use whole cardamom pods.
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