Moile is an East-Indian classic made with bottle masala and very popular with chicken. But, have you tried it with fish? Today, I give you my mom's recipe for fish moile made with pomfret.
You can make this with other sliced fish as well. This fish is first shallow fried in a pan for that wonderful brown color than cooked in the gravy so it can absorb all the spices.
If you are looking to save a step or want to use less oil (as I do sometimes) you can skip frying the fish in the pan first. Just add the fish directly to the gravy and look a bit longer about 8 to 10 minutes.
Pomfret Fish Moile - Fish masalaPrint Pin Rate
- Frying pan
- Saute Pan
- 600 grams Pomfret (2 medium)
- ½ tsp Turmeric powder
- ½ tsp Salt
- 4 tbsp Cooking oil
- 2 Onions sliced
- 4 Green chillies
- 2 cloves Garlic fresh, sliced
- ½ inch Ginger fresh, sliced
- 1 large Tomato
- 2 tbsp Vinegar
- 1 tbsp Bottle masala
- ¼ cup Coriande leaves Fresh, chopped finely,
- Wash, clean and trim the gills and fins of the pomfret. Slice the fish into 3 to 4 slices each. Season it with salt, pepper, and turmeric powder. Set aside. Pro tip - This recipe would work with other sliced fish pieces too.
- In a skillet or frying pan. Add 2 tbsp oil and pan fry the fish pieces for 2 minutes each on both sides - remove and set aside. Pro tip - We want the fish to have a fried look but it does not have to be cooked through now. It will continue to cook in the gravy later.
- In a saute pan, add the remaining oil and saute the onios until translucent. Add the green chilles, sliced garlic and ginger, followed by the chopped tomatoes. Cook a minute or two until the tomatoes are soft.
- Next, add the bottom masala - saute for a minute or two until fragrant. Add a few tablespoons of water if necessary to prevent the bottle masala from burning.
- Then, add a cup or two of water as required. Followed by the vinegar. Season with salt and pepper. Cover and bring to a boil for two minutes. Add the fish pieces and let simmer on medium low heat for 4 to 5 minutes.
- Garnish with fresh chopped coriander leaves. Serve over steamed rice or East-Indian handbreads.
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