{"id":1788,"date":"2016-11-15T13:51:05","date_gmt":"2016-11-15T13:51:05","guid":{"rendered":"https:\/\/www.porticomagazine.ca\/?p=1788"},"modified":"2020-10-28T14:40:28","modified_gmt":"2020-10-28T18:40:28","slug":"fish-moilee-recipe","status":"publish","type":"post","link":"https:\/\/porticomagazine.ca\/2016\/11\/fish-moilee-recipe\/","title":{"rendered":"Fish moilee recipe"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h2>Fish Moilee<\/h2>\n<p><em><span style=\"color: #c20430;\">Fish curry in coconut milk and spices<\/span><\/em><br \/>\nMatthew George, executive sous chef, in the University of Guelph&#8217;s Hospitality Services, shares this recipe for fish moilee \u2014 a traditional recipe from Kerala, India. It&#8217;s a very delicate dish with beautiful \ufb02avours and serves well with steamed rice.<\/p>\n<h3>INGREDIENTS<\/h3>\n<ul>\n<li>Tilapia\u00a0 4 oz Filets \u2013 10 pcs<\/li>\n<li>Red Onion, sliced \u2013\u00a0 2 cups<\/li>\n<li>Garlic, chopped \u2013 4 cloves<\/li>\n<li>Ginger chopped \u2013 2 tsp<\/li>\n<li>Cherry tomatoes \u2013 12\u00a0 each<\/li>\n<li>Green Chili, split \u2013 4 each<\/li>\n<li>Curry leaves \u2013\u00a0 4 sprigs<\/li>\n<li>Mustard seeds \u2013 3 tsp<\/li>\n<li>Coriander powder \u2013 3 tsp<\/li>\n<li>Turmeric powder \u2013 3 tsp<\/li>\n<li>White pepper powder \u2013 1 tsp<\/li>\n<li>Coconut milk \u2013 6 cups<\/li>\n<li>Coconut oil \u2013 60 ml<\/li>\n<li>Salt to taste<\/li>\n<li>Fresh lemon juice from two lemons<\/li>\n<\/ul>\n<h3>INSTRUCTIONS<\/h3>\n<ol>\n<li>Marinate the portioned \ufb01sh with a touch of coriander powder, turmeric powder, lemon juice and salt for 10 minutes.<\/li>\n<li>In a hot \ufb02at pan, quickly sear both sides of the \ufb01sh in coconut oil and set aside. Add the remainder of the coconut oil to the pan. Heat oil,\u00a0 add mustard seeds and wait until it crackles, add in curry leaves and sliced red onion, saut\u00e9 the onion just to sweat and add sliced green chili.<\/li>\n<li>Reduce the heat and add the remaining turmeric and coriander powder; cook the masala for a minute, add coconut milk and stir well.<\/li>\n<li>Place the seared \ufb01sh carefully into the pan, add salt and pepper, and simmer for a minute or 2 until the \ufb01sh is cooked. Do not stir and break up the \ufb01sh.<\/li>\n<li>Finish the Moilee with sliced cherry tomatoes and adjust seasoning.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Fish Moilee Fish curry in coconut milk and spices Matthew George, executive sous chef, in the University of Guelph&#8217;s Hospitality Services, shares this recipe for fish moilee \u2014 a traditional recipe from Kerala, India. It&#8217;s a very delicate dish with beautiful \ufb02avours and serves well with steamed rice. INGREDIENTS Tilapia\u00a0 4 oz Filets \u2013<\/p>\n","protected":false},"author":7,"featured_media":1789,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":null,"_FSMCFIC_featured_image_hide":null},"categories":[95],"tags":[248,249,96],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fish moilee recipe -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/porticomagazine.ca\/2016\/11\/fish-moilee-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fish moilee recipe -\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Fish Moilee Fish curry in coconut milk and spices Matthew George, executive sous chef, in the University of Guelph&#8217;s Hospitality Services, shares this recipe for fish moilee \u2014 a traditional recipe from Kerala, India. It&#8217;s a very delicate dish with beautiful \ufb02avours and serves well with steamed rice. INGREDIENTS Tilapia\u00a0 4 oz Filets \u2013\" \/>\n<meta property=\"og:url\" content=\"https:\/\/porticomagazine.ca\/2016\/11\/fish-moilee-recipe\/\" \/>\n<meta property=\"article:published_time\" content=\"2016-11-15T13:51:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-10-28T18:40:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/porticomagazine.ca\/wp-content\/uploads\/2016\/11\/Fish-Moilee-Recipe.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Portico Staff\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/porticomagazine.ca\/#website\",\"url\":\"https:\/\/porticomagazine.ca\/\",\"name\":\"\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/porticomagazine.ca\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/porticomagazine.ca\/2016\/11\/fish-moilee-recipe\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/porticomagazine.ca\/wp-content\/uploads\/2016\/11\/Fish-Moilee-Recipe.jpg\",\"contentUrl\":\"https:\/\/porticomagazine.ca\/wp-content\/uploads\/2016\/11\/Fish-Moilee-Recipe.jpg\",\"width\":960,\"height\":640},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/porticomagazine.ca\/2016\/11\/fish-moilee-recipe\/#webpage\",\"url\":\"https:\/\/porticomagazine.ca\/2016\/11\/fish-moilee-recipe\/\",\"name\":\"Fish moilee recipe -\",\"isPartOf\":{\"@id\":\"https:\/\/porticomagazine.ca\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/porticomagazine.ca\/2016\/11\/fish-moilee-recipe\/#primaryimage\"},\"datePublished\":\"2016-11-15T13:51:05+00:00\",\"dateModified\":\"2020-10-28T18:40:28+00:00\",\"author\":{\"@id\":\"https:\/\/porticomagazine.ca\/#\/schema\/person\/ad735acac2eccbc0069f79d23598f533\"},\"breadcrumb\":{\"@id\":\"https:\/\/porticomagazine.ca\/2016\/11\/fish-moilee-recipe\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/porticomagazine.ca\/2016\/11\/fish-moilee-recipe\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/porticomagazine.ca\/2016\/11\/fish-moilee-recipe\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/porticomagazine.ca\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fish moilee recipe\"}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/porticomagazine.ca\/#\/schema\/person\/ad735acac2eccbc0069f79d23598f533\",\"name\":\"Portico Staff\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/porticomagazine.ca\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/46b428721fd31a9d9bde7e15d8054af3?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/46b428721fd31a9d9bde7e15d8054af3?s=96&d=mm&r=g\",\"caption\":\"Portico Staff\"},\"url\":\"https:\/\/porticomagazine.ca\/author\/staff\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Fish moilee recipe -","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/porticomagazine.ca\/2016\/11\/fish-moilee-recipe\/","og_locale":"en_US","og_type":"article","og_title":"Fish moilee recipe -","og_description":"&nbsp; Fish Moilee Fish curry in coconut milk and spices Matthew George, executive sous chef, in the University of Guelph&#8217;s Hospitality Services, shares this recipe for fish moilee \u2014 a traditional recipe from Kerala, India. 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