Barramundi Moilee (Cook 5 min)
Kerala Lemon Ginger Curry Recipe
Barramundi Moilee
KLG1
A classic Kerala fish moilee featuring barramundi in a fragrant coconut, lemon and ginger curry with curry leaves and tomato.
Ingredients
- 1 tbsp vegetable oil
- 200g barramundi fillet or shrimp
- 1 tsp cracked black pepper
- 1 tsp turmeric powder
- 1/2 tsp salt
- 1 tsp vinegar
- 200ml water
- 1 packet Kerala Lemon Ginger Curry
- 50g onion, sliced
- 1 tomato, sliced
- 1 tsp lemon juice
- 100ml coconut cream
- 100ml coconut milk
- 1 tbsp curry leaves, fresh or dehydrated
Method
1. Prepare a marinade using cracked pepper, salt, turmeric and vinegar.
2. Coat the fish evenly and allow it to rest for 10 minutes.
3. Heat oil over medium-high heat and sauté onions until translucent. Remove and keep aside.
4. In the same pan, pan-fry the fish until half cooked on both sides. Remove and keep aside.
5. Add 200ml water to the same pan. Empty the full sachet into the pan and mix well.
6. Bring to a gentle simmer.
7. Add the sautéed onions, coconut cream and coconut milk. Cook for 2 minutes.
8. Carefully place the fish into the curry without breaking it.
9. Add curry leaves, sliced tomato and lemon juice. Stir gently to combine.
10. Cover and simmer until the fish is fully cooked.
11. Serve hot with steamed rice.
Chef's Serving Suggestion
Serve with steamed jasmine rice, Kerala matta rice or coconut rice to soak up the fragrant moilee sauce.
