Rohu Fish Moilee: In the Coconut Milk Gravy

Name: Rohu Fish Moilee: In the Coconut Milk Gravy
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 600 gms Fresh Rohu/Katla Fish (Washed & Cleaned- Coated with some salt & turmeric powder & set aside to rest for 30 mins time); 1 Onion (Finely Chopped); 1 Tomato (Finely Chopped); 3-4 Fresh Green Chillies (Slit); To Taste Salt; To Taste Sugar; 1/8 Cup Tamarind Purée: Optional- (I’ve not used it); 1/4 Cup (3 G) Paste: Ginger, Garlic & Green Chilli; 1 tsp Turmeric Powder; 1 tsp Red Chilli Powder; 1 tsp Kashmiri Red Chilli Powder; 4-5 tbsps Coconut Oil (To fry the fish & cook as well); 1-2 Bay Leaves; 1 inch ” Cinnamon Stick; 3-4 Cloves; 3-4 Green Cardamoms; 8-10 Fresh Curry Leaves; 1 tsp Cumin Seeds; 1 tsp Mustard Seeds; 1 tsp Whole Black Peppercorns; 2 Whole Red Chillies; 1 tsp Ghee; 1 tsp Roasted Cumins Cumin Powder; 1 tsp Coriander Powder; 1/2 tsp Cumin Powder; 1/2 tsp Turmeric Powder; 1 tsp Red Chilli Powder; 1/2 tsp Kashmiri Red Chilli Powder; 1/2 tsp Garam Masala Powder (Homemade); 1 Cup Fresh Coconut Milk (Thick)

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

This is one of the authentic & traditional recipes from the house of the TAGORES !
One of the long lost Recipes from the THAKUR-BARIR KITCHEN- Has the tinted touch of the Southern Cuisines...
Used to be one of the most popular & delectable fish palates of the Late Rabindranath Thakur’s entire Family...👍

#GA4
#Wk14
#CoconutMilk

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#GA4
#Wk14
#CoconutMilk

Saved

Ingredients

45 mins

4 people

600 gmsFresh Rohu/Katla Fish (Washed & Cleaned- Coated with some salt & turmeric powder & set aside to rest for 30 mins time)
1Onion (Finely Chopped)
1Tomato (Finely Chopped)
3-4Fresh Green Chillies (Slit)
To Taste Salt
To Taste Sugar
1/8 CupTamarind Purée: Optional- (I’ve not used it)
1/4 Cup (3 G)Paste: Ginger, Garlic & Green Chilli
1 tspTurmeric Powder
1 tspRed Chilli Powder
1 tspKashmiri Red Chilli Powder
4-5 tbspsCoconut Oil (To fry the fish & cook as well)
Tempering Spices:
1-2Bay Leaves
1 inch” Cinnamon Stick
3-4Cloves
3-4Green Cardamoms
8-10Fresh Curry Leaves
1 tspCumin Seeds
1 tspMustard Seeds
1 tspWhole Black Peppercorns
2Whole Red Chillies
1 tspGhee
1 tspRoasted Cumins Cumin Powder
1 tspCoriander Powder
1/2 tspCumin Powder
1/2 tspTurmeric Powder
1 tspRed Chilli Powder
1/2 tspKashmiri Red Chilli Powder
1/2 tspGaram Masala Powder (Homemade)
1 CupFresh Coconut Milk (Thick)
1/2 CupFresh Coconut Milk (Thin)
1/2 CupWater (RT): To cook the Curry/Gravy

Saved

Steps

45 mins

1

Wash & Clean the fish steaks- Apply some salt & turmeric powder to it, rub on it & coat well with the same & set aside for about 30 mins time before frying them
2

Heat a frying pan, with sufficient coconut oil- over the medium-high flame- Add in the marinated fish pieces to it, in batches & fry them until dark golden brown & set aside on a kitchen towel
3

In the same pan- Add in some more oil (if required): Add in all the tempering spices to it & sauté until it releases its fine aroma...Add in the sliced onions now & sauté until translucent
4

Now, add in the 3G Paste & a few slit green chillies to it & while sautéing the same for about 2-3 mins time until the raw smell of the masala paste goes off
5

At this point: Add in the chopped tomatoes, slitted green chillies, salt, turmeric & red chilli powder, cumin & coriander powder & keep sautéing until the oil surfaces up & the tomatoes are mushy
6

Splash some water- if required to well sauté the masalas- Now, add in the thick coconut milk & stir gently but continuously, to avoid curdling
7

Now, add in the rest of warm thin coconut milk & keep stirring continuously gently until nicely combined- Cover the lid of the pan & let it come to a boil & then opening the lid- Add in the fried fish pieces, mix well
8

Cover the pan again, lower the heat & allow it to cook for about another 7-8 mins time- stirring occasionally, before turning off the flame & keep it on its standby position for the next 10 mins time
9

Serve it hot with the piping hot steamed rice or Peas Pulao or Jeera Rice.& ENJOY

Saved

Cooksnaps

Saved

Anamika Banerjee @LadyLazarrus_9663

on December 16, 2020 19:32

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻