Recipe: Pan Fried Australian John Dory Moily

Enjoy the delicious signature recipe.


For John Dory:

John Dory fillet - 500 gms
Refined oil - 20 ml
Salt - to taste
Crushed black pepper - to taste
Refined flour - 20 gms

For Moily sauce:

Oil - 50
Mustard seeds - 3 gms
Dal urad wash - 6 gms
Curry leaves - 8 -10
Sliced onions - 100 gms
Ginger juliennes - 4 gms
Green chili julienne - 2 nos.
Coconut milk powder - 200 gms
Deseeded and chopped - 30 gms
Tomatoes - 15 ml
Turmeric powder - 2 gms
Red chili powder - 1 gms
Salt - 3 gms
Sugar - 6 gms
Chop coriander - 2 gms


For sauce

• Heat oil in a pan and crackle urad wash and mustard seeds and then curry leaves.
• Add ginger and green chilly julienne and cook till ginger changes its color.
• Add sliced onions and cook till translucent.
• Add tomatoes saute.
• Add coconut milk and cook for another min.
• Add turmeric powder, red chili powder, salt and sugar.
• Simmer the gravy for few min.

For red snapper

• Clean and cut the fish fillet into 125 gms each approx./portion.
• Dust the fillet in flour and seasoned with salt and pepper.
• Heat oil in a pan cook fish fillet till light golden on both side and cooked.
• For service place the fish on a platter and pour the sauce on top.


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