Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 160 g dory fillet (large pieces)160g
Vegetables· 3
- 6 g ginger (julienned)6g
- 6 g garlic (minced)6g
- 8 g red chili (sliced)8g
Sauces· 1
- 45 g lite coconut milk45g
Spices· 3
- 2 g turmeric (½ tsp)(staple)2g
- 1 sprig curry leaves1g
- pinch of salt(staple)2g
Fruit· 1
- 8 g lime juice (about ½ lime)8g
Fats & oils· 1
- 5 g cooking oil (1 tsp)5g
Rub the fish with the turmeric, a pinch of salt and the lime juice, and set aside for 5 min.
Why? Turmeric and lime cut the fishy note and firm up the flesh, and dory is very low in fat and high in protein — the light foundation of this dish.Tip: Cut the fish into larger pieces so they hold together during the quick simmer.
Next up:Heat 1 tsp oil and sauté the curry leaves, ginger, garlic and red chili over medium heat for ~2 min until fragrant.
Heat 1 tsp oil and sauté the curry leaves, ginger, garlic and red chili over medium heat for ~2 min until fragrant.
Why? Curry leaves burst with a citrusy, nutty aroma the moment they hit hot oil — the soul of a Keralan moilee; blooming them before the coconut milk gives the gravy real depth.Watch out: Curry leaves splutter in oil — keep the heat moderate and stand back a little.Next up:Pour in the lite coconut milk and about 80 ml water, bring to a gentle simmer, and adjust the salt.
Pour in the lite coconut milk and about 80 ml water, bring to a gentle simmer, and adjust the salt.
Why? A moilee is about a gentle coconut broth, not a thick coconut paste — thinning lite coconut milk with water keeps the aroma while cutting a lot of saturated fat.Tip: Keep it at a gentle simmer once the coconut milk goes in — a hard boil can split it.
Next up:Slide the fish into the broth and simmer gently for 5 min until it turns opaque and just cooked through, then turn off the heat.
- 5 min · hands-free
Slide the fish into the broth and simmer gently for 5 min until it turns opaque and just cooked through, then turn off the heat.
Why? The fish needs only 5 min and turns tough if overcooked — adding it last and simmering gently keeps it silky and tender.Tip: Serve with half a bowl of basmati or brown rice and spoon the broth over it.
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