Fish Moulie Recipe


This smooth-textured casserole with its rich coconut milk gravy is sometimes called a white curry.

Ingredients: (Serves 4)

  • 500 g/1 lb ½ oz Pomfret, snapper or threadfin steaks
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
  • 1 teaspoon ground turmeric
  • 2 medium brown onions, peeled
  • 3 cloves garlic, peeled
  • 2 cm/1 inch g knob, peeled
  • 10 almonds or cashew nuts
  • 2 cm/1 inch stick cinnamon, pounded
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 350 ml/11 fl oz coconut milk
  • 1 stalk curry leaves
  • 2 tablespoons vinegar
  • 125 ml/4 fl oz/½ cup coconut cream
  • 1 eggplant (aubergine/brinjal), sliced
  • 3 tomatoes, cut into wedges


Pat fish dry and season with salt, pepper and turmeric.

Blend onions, garlic, ginger and nuts into a paste. Heat some oil in a pan and saute paste until aromatic. Add cinnamon, curry leaves and vinegar.

Mix cumin and chili powder with coconut milk. Add to pan. Bring to the boil, stirring continuously. When gravy comes to the boil, reduce heat.

Add fish and simmer for 10-15 minutes until fish is opaque and gravy is reduced to a desired thickness. Add coconut cream and stir, being careful not to break fish.

A few minutes before fish is ready, add eggplant and tomatoes. Cook lightly, then remove from heat and serve hot.

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