Kerala Moilee Curry
Creamy spiced curry from the Malabar Coast. This curry pairs best with shrimp, salmon, white fish, or vegetables.
- Add 1 lb of your favorite shrimp, salmon, white fish, or vegetable in a pan and sauté for 10 minutes.
- Add Kerala Moilee Curry to medium stockpot with 1/4 cup water and simmer for 45 minutes or until seafood is fully cooked, or vegetables are soft.
- Serve with Move's Lemon Rice, Rice Pulao, or steamed basmati rice with a wedge of lime.
Ginger, Chili, Red Onion, Tomato, Turmeric, Chili Powder, Coriander, Cumin, Mixed Masala, Coconut Milk, Curry Leaf, Coconut Oil.
|Servings Per Container||4|
|Serving Size||4 oz|
Husband and wife Anjan and Emily Mitra was inspired by the energy and vibrancy of Mumbai, and wanted to share the rich diversity of Indian cuisine and culture. In 2005, they opened their first restaurant in the historical Mission district of San Francisco, where they share their creativity, passion, and self-expression through crafting fresh and seasonal Indian food.
Since then, their restaurant has been recognized in the Michelin Guide 11 times, commending them for their passion and consistent dedication to quality and innovation.
|The Essential||Good Eggs|
|Price $7||Price $20|
|Same ingredients yes||Same ingredients yes|
|Same manufacturer yes||Same manufacturer yes|
|Serving size 16 oz||Serving size 16 fl oz|