Moilee is a light coconut milk based curry that is popular in the coastal state of Kerala. This dish is unique in that it does not have the typical ingredients that are used in the region like tamarind, cumin and coriander. It is said to have originated in the colonial era where it was served to the Portugese who preferred a milder curry the spicier local version.
Here fish is braised in a rich coconut milk infused with light aromatics. It is usually served with appam, a fermented rice pancake, or idiyappam, which are rice sticks. Enjoy this light and fragrant dish!
What you'll need at home: 8oz white flaky fish, 1 lemon, 1 onion, 1 inch ginger, 2 cloves of garlic, 4 oz. cherry or grape tomatoes