Kerala x Morocco
Moilee fish with chermoula
Kerala's gentlest curry gets a green North African jacket. Calm sauce, loud herbs.
45 minTime
37 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original681kcalsame
37 gproteinsame
4 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Blend the coriander, parsley, garlic, cumin, paprika, lemon, olive oil and half the salt to a rough paste. Rub half on the fish and rest 15 minutes.
- 2Heat 1 tbsp coconut oil in a non stick pan on medium high heat. Sear the fish 2 to 3 minutes a side.
- 3In another pan on medium heat, warm the rest of the coconut oil. Crackle the mustard seeds and curry leaves, add the onion, ginger and chilli and cook 5 minutes without browning. Add turmeric and pepper.
- 4Pour in the thin coconut milk and simmer gently 5 minutes. Add the tomato for 2 minutes, then the thick coconut milk and remaining salt and just warm through.
- 5Ladle the moilee into shallow bowls, set the fish on top and spoon over the remaining chermoula. Serve with rice.
Serve it like this
Pool the moilee in a wide bowl, set the fish slightly off centre with rice in a neat dome beside it, and spoon chermoula along the fillet.
