Malabar Fish Curry (moolee) Recipe
Indian Recipes

On the southwest coast of India, south of Goa, is the state of Kerala. This fertile stretch of land is know as the Malabar coast and has a wealth of product, including spices, coconuts, and, of course, plenty of fish. The chili and the coconut are vital to this region's cooking. In Cochin old town, just such a fish and seafood curry, bathed in coconut milk and finished with a Coconut Sambal, is served at the Malabar Residency, a fine new hotel set in an old colonial house.

Ingredients:

1 tbsp
1 tsp
1/2 tsp
1/2 tsp
4
11/2 lb

1/2 cup
2 tbsp
1-inch piece
2
2
10-15
2 cups
1/3 cup

2 tbsp

chili powder
turmeric
yellow mustard seeds
ground cinnamon
large garlic cloves, crushed
swordfish, tuna, shark, or haddock, cut into thick steaks.
peeled raw tiger shrimp
coconut or vegetable oil
fresh ginger, peeled and finely chopped
green chilies, finely chopped
onions, finely chopped
curry leaves
coconut milk
fish stock or water
salt and pepper
finely chopped cilantro, to garnish
chapattis, to serve

Method:

1. Mix the chili powder, turmeric, mustard seeds, cinnamon, and garlic, and rub into the fish and shrimp. Cover and leave for a couple of hours to dry-marinate in the refrigerator.
   

2. Heat the oil and fry the ginger, chilies, and onions for 5 minutes to soften and slightly brown. Add the pieces of marinated fish and fry lightly on both sides. Add any remaining spice mixture and the curry leaves, then stir in the coconut milk and stock, and simmer very gently for 8 minutes.
   

3. Add the marinated shrimp and simmer for a further 5 minutes. Season to taste with salt and pepper, and garnish with chopped cilantro. Serve with chapattis.

Serves 4-6