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Mondays, Tuesdays & Wednesdays | TV2

Ep 23 Eva and Debra: Keralan Fish Moilee with Lemon Rice

Watch MKR on TV2 and TVNZ OnDemand

Prep: 30 mins (+30 mins marinating)

Cook: 40 mins

Serves: 4



  • 4 tsp ground turmeric
  • Salt and pepper, to season
  • 800g firm white fish fillets, cut into 6cm pieces
  • 4 tbs olive oil
  • ½ onion, thinly sliced
  • 1 stalk lemongrass, white part only, finely chopped
  • 4 slices galangal
  • 3 long green chillies, seeded, thinly sliced on the diagonal
  • 270ml coconut milk
  • Pinch of salt
  • 2 tbs lemon juice


Lemon Rice

  • 4 tbs ghee
  • 3 tsp mustard seeds
  • 3 tbs split mung beans
  • 3 tbs slivered almonds
  • 3 tbs ground ginger
  • 3 dried chillies, broken into pieces
  • 10 curry leaves, chopped
  • 1 tsp asafoetida
  • A pinch of salt
  • 1 tsp turmeric powder
  • 300g (1½ cups) cooked basmati rice, cooled
  • 2-3 lemons, juiced
  • ½ cup roughly chopped coriander



  • 1 tbs ghee
  • 1 tsp black mustard seeds
  • 1 onion, thinly sliced
  • 2cm-piece ginger, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 8 curry leaves



  1. Rub 1 tsp of turmeric and salt all over fish. Cover and refrigerate for 30 minutes to marinate.
  2. Heat 1 tbs of oil in a large frying pan over high heat. Cook fish, in batches, for 2-3 minutes on each side or until lightly browned. Remove and set aside.
  3. Heat remaining oil in a large wok over medium heat. Add onion, lemongrass, galangal and remaining turmeric. Cook, stirring, for 3 minutes or until softened. Add chilli, coconut cream and salt. Stir to combine. Reduce heat to medium-low and slowly bring to a simmer. Add fish, then simmer for 8-10 minutes or until almost cooked through. Remove from heat and stir in lemon juice. Stand for 5 minutes.
  4. To make lemon rice, heat ghee in a wok over medium heat. Add mustard seeds and fry until it starts to splutter. Add mung beans and almonds and fry until lightly golden.
  5. Add ginger, chilli, curry leaves, asafoetida, salt and turmeric. Stir-fry for 1 minute.
  6. Add rice and stir to combine. Cook for a further 2 minutes to heat through.
  7. Remove from heat, then add lemon juice and coriander. Stir to combine.
  8. To make garnish, heat ghee in a small frying pan. Add mustard seeds and fry until it starts to splutter. Add onion, ginger and garlic, then fry for 8-10 minutes or until softened. Add curry leaves and stir to combine.
  9. Divide rice among serving plates, then spoon over curry. Sprinkle over garnish to serve.