Kerala x Thailand
Lemongrass meen moilee
Moilee was always gentle. Lemongrass just taught it to whisper in a new accent.
45 minTime
37 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original675kcalsame
37 gproteinsame
4 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Rub the fish with turmeric, pepper, 1/2 tsp salt and half the lemon juice. Rest 15 minutes.
- 2Shallow fry the fish in 1 tbsp coconut oil on medium heat for 2 minutes a side, just until set. Lift out.
- 3In the same pan, add the rest of the oil, whole spices and curry leaves, then shallots, ginger, garlic, chillies and lemongrass. Cook on medium low for 5 minutes without browning.
- 4Pour in the thin coconut milk with the lime leaves and simmer gently for 5 minutes.
- 5Add the fish and tomato slices and simmer 5 minutes on low until the fish flakes and is opaque.
- 6Stir in the thick coconut milk and warm 1 minute without boiling. Add the rest of the lemon juice and salt to taste.
- 7Heat an appam pan on medium heat, pour a ladle of batter, swirl and cover for 2 minutes. Repeat.
Serve it like this
Lay a fish steak in a shallow bowl, ladle the ivory sauce around it, add tomato slices and a curl of lemongrass. Fold two appams on the side.
