Seafood Moilee Recipe
Moilee is perhaps one of the most recognisable dishes of India’s southern coast, showcasing the region’s love of coconut and seafood.
- 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
- 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
- Add the turmeric, curry leaves and a pinch of salt. Briefly stir to mix, then sauté for 5 minutes
- 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
- 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
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. 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
Add the seafood and gently poach it in the sauce for another 5 minutes, or until everything is just cooked through 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