Keralan Fish Moilee
For 2 (For 4)
Ginger: 1 piece (2 pieces)
Green Chilli: 1 (2)
Onion: 1 (2)
Cherry Tomatoes: 1 pack (2 packs)
Fresh Curry Leaves: 1 stem (2 stems)
Basmati Rice: 1 bag (2 bags)
Turmeric: 1 pod (2 pods)
Coconut Milk: 1 small can (1 large can)
Desiccated Coconut: 1 pod (2 pods)
Diced Coley: 1 pack (2 packs)
Per serving: Energy (kcal) 669 Fat 23g of which saturates 19g Carbohydrates 79g of which sugars 8g Protein 40g Salt 0.42g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Aged just 29, Alfred Prasad became head chef of Tamarind in London, achieving a Michelin star that he maintained for 13 years. His light, seasonal cooking is inspired by childhood memories of exploring India with his parents, tasting the varied delights of India’s regional cuisines. His food philosophy of ‘health, heritage and happiness’ merges creativity and scientific precision, enhancing the essential flavours of fresh ingredients with characteristic subtlety. In this refined take on a South Indian classic, Alfred places delicate fish in a soothing turmeric-coconut sauce, heady with tropical aromas of fresh ginger and curry leaf.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 30 minsFor 4 - 40 mins
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