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Fragrant Haddock Moilee With Basmati Rice

Fragrant Haddock Moilee With Basmati Rice

4.5rating out of 5

(2100 reviews from our customers)

Prep Time

25 min



Take a trip to sunny Southern India with a rich, coconutty fish curry. Inspired by a dish called 'moilee', this curry is zingy and fragrant thanks to turmeric, ginger, and a squeeze of lemon.

Prep Time

25 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 lemon
1 brown onion
2 tomatoes
2 garlic cloves
15g fresh root ginger
1 tsp ground turmeric
basil 3.18
5g basil
Haddock bites
200g haddock bites †
130g basmati rice
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
green chilli
1 green chilli
FLECKED coconut cream 50g
50g solid coconut cream
Black Mustard Seeds
1 black mustard seed sachet (3.8g) †
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 brown onion
  • 1 tomato
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 tsp ground turmeric
  • 5g basil
  • 200g haddock bites<span class="strong">†</span>
  • 130g basmati rice
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 green chilli
  • 50g solid coconut cream
  • 3.8g black mustard seeds<span class="strong">†</span>
Typical Values per 100g per serving
Energy 679 kJ
161 kcal
2357 kJ
561 kcal
of which saturates
6 g
5 g
20.7 g
17.3 g
of which sugars
19 g
2.7 g
66 g
9.3 g
Fibre 2.5 g 8.5 g
Protein 8.4 g 29.3 g
Salt 0.73 g 2.55 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
1 brown onion
brown onion
1 tomato
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 tsp ground turmeric
5g basil
basil (100%)
200g haddock bites
haddock (fish) 100%
130g basmati rice
basmati rice (100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (celery seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain celery), leek, maltodextrin.
1 green chilli
green finger chillies (100%)
50g solid coconut cream
coconut 100%
3.8g black mustard seeds
black mustard seeds (100%). Produced in a factory that handles nuts, soya, sesame, celery and fish.
  • Allergens highlighted by † (fish, celery, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Boil a kettle

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving


Peel and finely slice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 6-7 min or until softened


Whilst the onion is cooking, peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely


Once the onion has softened, add the chopped ginger, garlic and chilli (can't handle the heat? Go easy!) to the pan with the basil leaves, ground turmeric and black mustard seeds

Add a very generous grind of black pepper and cook for 2-3 min or until fragrant


Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly

Dissolve 1/2 [1] Knorr vegetable stock cube and the chopped coconut cream in 200ml [350ml] boiled water – this is your coconut stock

Chop the tomatoes into wedges


Once the onion is fragrant, add the coconut stock to the pan with the juice of 1/2 [1] lemon and the tomato wedges

Bring to the boil over a high heat and give everything a good mix up until fully combined


Top the sauce with the haddock bites, reduce the heat to medium and cook, covered, for 3-4 min further or until the sauce has thickened and the fish is cooked through – this is your haddock moilee

Tip: Your fish is cooked once it turns opaque and flakes easily

Cut the remaining lemon into wedges


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Serve the haddock moilee over the cooked basmati rice

Garnish with a lemon wedge


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