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Ep7: Fish Moilee with Chef Vikram Sunderam
The risk of developing prostate cancer increases steadily with age. Eating health CAN make a difference, and eating here, at Rasika, in downtown DC, with all its natural ingredients and great spices, can make it that much better.
Fish Moilee (4)
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  • 1 tbsp coconut oil
  • 2 oz onion sliced
  • 1 2-inch piece ginger
  • 2 Thai green chillies
  • 1 sprig curry leaves
  • 1/2 oz peeled garlic
  • 1 oz tomatoes chopped
  • 1 tsp turmeric powder
  • 1 tbsp lemon juice
  • 2 cups coconut milk
  • 24 oz grouper
  • Salt to taste
  1. Cut the grouper into 3 oz pieces; marinate with salt, lemon juice and half of the turmeric powder.
  2. Peel and cut ginger and green chilies into juliennes.
  3. Heat the coconut oil in a sauce pan; add the sliced onions along with the ginger, green chilies and the curry leaves. Saute till the onions are soft.
  4. Blend the peeled garlic with a little water and add to the onions. Cook for 2 minutes.
  5. Put in the chopped tomatoes and the turmeric powder; cook till the tomatoes are mashed.
  6. Add the coconut milk and bring to boil.
  7. Add the fish and cook till done.
  8. Season with salt and serve with Basmati rice.
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Meet The Chef
Vikram Sunderam, Chef/Proprietor
1190 New Hampshire Ave, NW
Washington, DC 20037
For Reservations:
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