Fish molee
Item 1 of 1
This fish molee recipe has a rich cultural heritage, traced back to the trade connection between Central Kerala, India and Portugal. Combining the cooking traditions of both regions, this creamy coconut-based fish stew is rich with spice and flavour and has become a much-loved international dish.
First published in 2016
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Ingredients
Metric
Imperial
- lemon sole, filleted, skin-off and sliced
- 2 tbsp of coconut oil
- 1 onion, sliced
- 1 knob of ginger, julienned
- 2 green chillies, de-seeded
- 1/2 tsp turmeric powder
- 1 sprig of curry leaves
- 150ml of water
- 400ml of coconut milk
- 6 baby plum tomatoes, halved
- 25g of samphire
- salt to season
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Method
1
In a medium-sized saucepan heat the coconut oil. When warm, add the sliced onion, ginger and green chillies. Sauté over medium heat until the onions are softened
- 2 tbsp of coconut oil
- 1 onion, sliced
- 1 knob of ginger, julienned
- 2 green chillies, de-seeded
2
Add the turmeric powder and curry leaves and sauté for a further 2 minutes, then add the of water and simmer for 5 minutes
- 1/2 tsp turmeric powder
- 1 sprig of curry leaves
- 150ml of water
3
Add the sliced lemon sole and simmer for a further 4 minutes, then add the coconut milk, tomatoes and salt. Simmer for 2 minutes, then remove from the heat. Check the seasoning, then garnish with samphire and serve immediately with steamed rice
- lemon sole, filleted, skin-off and sliced
- 400ml of coconut milk
- 6 baby plum tomatoes, halved
- 25g of samphire
- salt to season
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