Fish Molee

Name: Fish Molee
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 Servings
Ingredients: green finger chillis: 3; garlic cloves: 3; or 2 in root ginger – properly peeled: 5 cm; small onion – sliced: 1; ground turmeric: ½ teaspoon; groundnut oil: 3 tablespoon; boiling water: 155 ml; coconut milk: 200 ml; haddock fillets – sliced into 4 cm wide pieces: 500g; curry leaves: 5 to 6; tomatoes – coarsely chopped: 2; salt: ¼ teaspoon; Basmati rice to serve

Features:

Cuisine:

Indian

30 mins
Serves 6
Easy

Ingredients

3 green finger chillis
3 garlic cloves
5 cm or 2 in root ginger – properly peeled
1 small onion – sliced
½ teaspoon ground turmeric
3 tablespoon groundnut oil
155 ml boiling water
200 ml coconut milk
500g haddock fillets – sliced into 4 cm wide pieces
5 to 6 curry leaves
2 tomatoes – coarsely chopped
¼ teaspoon salt
Basmati rice to serve

How to make Fish Molee

Process the ginger, garlic and chillis together in a food processor and until very smooth.
Heat the groundnut oil in a wok or pan and add the onion and curry leaves over a medium heat.
Fry for 4 minutes.
Stir in the ginger, garlic, and chillis mixture along with the salt and turmeric.
Fry for about 2 minutes, and then add the boiling water and 100 ml of coconut water.
Simmer for 2 minutes; add fish and then simmer for another 4-5 minutes.
Add the remaining coconut milk and half of the chopped tomato, and simmer for about 4 minutes.
Garnish with the remaining tomatoe.
Your delicious fish molee is finally ready to eat. Serve along with basmati rice.

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Trivia

The small Indian state, Kerala, where this food is said to originate from, literally translates as “the land of coconut trees”.