1. Cut the toothfish cheeks into chunks and rub with the salt and tumeric.
2. Gently fry the diced onion, cloves of crushed garlic and chilies until the onion is translucent, but nowhere near brown.
3. Add another 1 teaspoon turmeric, pour in 400 ml coconut milk, add the toothfish cheeks and poach gently for 8-10 minutes.
Rupert described this recipe as incredibly delicious and as "simple as can be." It is based on a traditional boatman's curry, cooked on deck out of the day's catch.
He has served it with a side of quick-spiced okra and rice (pictured) - mix it up with your favorite vegetables and flatbreads to suit the family.
The name of the dish has an interesting and amusing history behind its origin. Many years back when the Portugese arrived in the Indian state of Keralan, they were served an extremely spicy dish which was just too hot for them to handle. So, a local lady named Moily added coconut milk and made the dish palatable for the foreigners and that’s how the dish got its legend name of Meen(fish) Moilee.
Toothfish has a high unsaturated fat content, releasing rich Omega-3 fatty acids when cooked, these contribute to brain and visual development in children, and contribute to the maintenance of normal cardiac function in adults. Toothfish is a good source of protein, which contributes to the maintenance of muscle mass and bone health.
Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant.