During the British Raj in India, there lived a British woman named Molly, who was stationed there with her husband. Growing weary of the rich and spicy Indian cuisine, she craved something lighter and more delicate. To satisfy her, her chefs crafted a coconut fish curry, which they named in her honor—Fish Moilee.
Ingredients
- 4 halibut fillets (about 6 ounces each)
- 1 cup Rupen's Konkan Curry Sauce
- 1 can (13.5 oz) coconut milk
- 2 tablespoons coconut oil
- Salt, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
-
Pat the halibut fillets dry with paper towels and season lightly with salt.
-
In a large skillet, heat 2 tablespoons of coconut oil over medium-high heat. Once hot, carefully add the halibut fillets. Sear for about 3-4 minutes on each side, until golden brown and cooked through. Remove the fish from the skillet and set aside.
-
In the same skillet, add Rupen's Konkan Curry Sauce. Stir it for about 2 minutes to release its flavors. Slowly pour in the coconut milk while stirring, ensuring it combines smoothly with the curry sauce. Bring to a gentle simmer.
-
Return the seared halibut fillets to the skillet. Spoon some of the sauce over the fish and let it simmer gently for an additional 2-3 minutes to heat through and allow the flavors to meld.
-
Carefully transfer the fish and sauce to serving plates. Garnish with fresh cilantro and serve with lime wedges on the side.
Leave a comment