Seafood moilee
Moilee is perhaps one of the most recognisable dishes of India’s southern coast, showcasing the region’s love of coconut and seafood. It’s a very comforting, mildly spiced dish (especially compared to other bolder dishes from the region), allowing the natural flavour of the seafood to shine through.
Note: you can serve this as a soup, or with rice for a fuller meal
Ingredients
Metric
Imperial
- vegetable oil, for frying
- 50g of onion, sliced
- 10g of ginger, julienned
- 4 green chillies, slit lengthways
- 1/2 tsp ground turmeric
- 3 curry leaves, plus extra to garnish
- 1 400g tin of coconut milk
- 4 scallops, cleaned, roe removed
- 100g of large king prawns, raw, peeled
- 100g of white fish, cut into bite-size chunks
- lemon juice, or 1 tsp white vinegar
Method
Heat a generous splash of vegetable oil in a saucepan over a medium heat. Add the onion, ginger and green chillies to the pan and sauté until the onions are translucent
- vegetable oil, for frying
- 50g of onion, sliced
- 10g of ginger, julienned
- 4 green chillies, slit lengthways
Add the turmeric, curry leaves and a pinch of salt. Briefly stir to mix, then sauté for 5 minutes
- 1/2 tsp ground turmeric
- 3 curry leaves, plus extra to garnish
Pour in the coconut milk and simmer for another 5 minutes
Add the seafood and gently poach it in the sauce for another 5 minutes, or until everything is just cooked through
- 4 scallops, cleaned, roe removed
- 100g of large king prawns, raw, peeled
- 100g of white fish, cut into bite-size chunks
Meanwhile, heat a generous splash of oil in a small frying pan over a high heat. Once hot, add a small handful of curry leaves and fry until bright green and translucent. Drain on kitchen paper
Add a squeeze of lemon or vinegar to the moilee, then divide the sauce between bowls. Add an equal amount of seafood to each and garnish with the fried curry leaves
- lemon juice, or 1 tsp white vinegar
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