Fish Moolie

Fish Moolie

Serves: 2 | Preparation Time: 15 mins



  • 2 cups Knife Groundnut Oil, for deep fry
  • 150 gm Sea bream fish, thickly sliced
  • ¼ tsp Turmeric powder
  • 1 tsp Garam masala


  • 1 tbsp Knife Groundnut Oil
  • 250 ml UFC Velvet Coconut Milk Unsweetened
  • ½ tsp Knife Light Soya Sauce
  • ½ tsp Salt
  • ½ tsp Mustard seeds
  • 1 Cinnamon stick
  • 50 gm White onion, sliced
  • 10 gm Ginger, julienne
  • 5 gm Galangal, sliced
  • 1 stalk Lemongrass, bruised
  • ¼ tsp Turmeric powder
  • 2 tsp Vinegar
  • ½ tsp Salt
  • ½ tsp Sugar
  • 1 tsp Black pepper, crushed
  • 1 tsp Potato starch, mixed with 1 tbsp of water



  1. In a mixing bowl, add the fish, turmeric powder and garam masala. Mix to coat the marinade all over the fish. Cover and set in the refrigerator for at least 30 mins.
  1. Heat Knife Groundnut Oil to deep fry. Once the oil reach 170°C, add in the fish to fry for 3 – 5 mins. Set aside.
  1. In a frying pan, heat 1 tbsp of Knife Groundnut Oil. Add in the mustard seeds and fry till it starts to crack. Add in cinnamon stick, onions and ginger. Fry till onions get translucent.
  1. Add in the remaining ingredients except potato starch mixture. Add the sea bream, mix well to combine. Cover the pan and let it simmer for 3 – 5 mins.
  1. Add in the potato starch mixture to thicken the sauce and serve warm with steamed rice or bread.


Recipe is courtesy of Allspice Institute.

Any unauthorised copying, distribution and production is strictly prohibited.