Pan seared Farmed Sea Bass with Tempered Potatoes and Atul’s Signature Moilley Sauce. The cuisine of Kerala is hot and extremely rich in spices. When Portuguese travelers landed on the coast of Kerala, they were served curries which they found too hot & spicy. A local lady named Moily added coconut milk to the curry to tone down the spices,which made the curry more suitable for their palate .Thus, began the legend of ‘Meen Moilee’
SERVES – 6
INGREDIENTS
Sea bass (Line caught) – 1200gms, Butter – 100gms, Vegetable oil – 40Gms, Lemon – 80gms
Moilee potatoes – SERVES – 6
Oil – 50gms, Mustard seeds – 5gms, Curry leaves – 1 sprig, Onion – 100 Gms, Tomato – 80Gms, Salt – to taste, Coriander green – 15 Gms, Tomatoes – 100 Gms, Potatoes – 500 Gms, Chana dal – 5 Gms
Moilee sauce – SERVES – 6
Oil – 100 ml, Mustard seeds – 10 Gms, Onion – 500 Gms, Tomato – 1.5 kg, Turmeric – 10 Gms, Ginger juliennes – 30gms, Curry leaves – 2 sprigs, Dry red chili whole -2 nos, Coconut milk pwd – 4 cups
METHOD:
1- Heat oil in a pan; grill the fish on a medium flame.
2-Flip the fish add Butter, squeeze half wedge of lemon. Allow the fish to cook for another 2-3 minutes.
Serve the fish on a bed of temperedpotatomasala and moileesauce.
MOILEEY POTATOES
METHOD:
1-Boil the potatoes, peel the skin & crush them with spatula.
2- Heat Oil in a pan. Add Mustard seeds & chana dal; allow them to splutter.Add Curry leaves.
3- Add Sliced Onions and sauté till translucent, next add slice tomatoes and cook till the water evaporates.
4- Add crushed potatoes, mix it gently .Finish the potatoes with choppedCorianderLeaves.
MOILEEY SAUCE
METHOD:
1- Heat oil, crackle mustard seeds& curry leaves, add sliced onion and sauté till translucent.
2- Add sliced tomatoes to the cooking onions, along with sliced green chili, ginger juliennes & turmeric powder, cook this masala for 5 mins.
3-Add coconut milk and water to the above masala. Bring to a boil then simmer.
4-Adjust the seasoning with salt and lemon juice.