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Fish molee

Fish in coconut milk

Fish molee
Photo: CNEcija12345, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • White fish fillets (barramundi, ling, basa)520 g
  • Coconut milk360 ml
  • Brown onions160 g (~1 medium)
  • Tomatoes120 g (~1 medium)
  • Ginger15 g
  • Garlic4 cloves
  • Green chillies2
  • Turmeric powder½ tsp
  • Black pepper (crushed)¾ tsp
  • Lemons½
  • Curry leaves1 sprigs
  • Coconut oil1½ tbsp
  • Salt1¼ tsp

You need

  • Kadai or deep sauté pan with lid
  • Sharp knife and chopping board
  • Measuring cups and spoons
  • Ladle and flat spatula (dosa turner)

Method

  1. Ahead (the night before, or 10 minutes before cooking): on the raw-fish board, cut 520 g fish into 5 cm pieces. Rub with ½ tsp turmeric, half the ¾ tsp pepper, juice from ½ lemon and half the 1¼ tsp salt. Cover and refrigerate.
  2. Shake the can of coconut milk. Pour two thirds of the 360 ml coconut milk into a jug with 240 ml (about 1 cup) water (thin milk). Keep the rest thick.
  3. Thinly slice 160 g (~1 medium) onion. Cut 15 g ginger into thin strips. Slice 4 cloves garlic, slit 2 green chilli, and slice 120 g (~1 medium) tomato into rounds.
  4. Heat 1½ tbsp coconut oil in the kadai on medium-high. Sear the fish 1 minute on each side just to firm it up, then lift it out onto a plate. It will finish cooking later.
  5. Turn to medium. Add the onion, ginger, garlic, green chilli and 1 sprigs curry leaves. Cook 5 minutes until the onion is soft and see-through, not brown.
  6. Pour in the thin milk and the rest of the salt. Bring to a gentle simmer on medium-low.
  7. Add the fish in one layer. Simmer on low for 5 to 6 minutes, swirling the pan instead of stirring, until the fish is opaque and flakes easily.
  8. Add the tomato, the thick milk and the rest of the pepper. Warm on low for 2 minutes without boiling. Lift out the green chilli before serving a toddler.

Tips

  • Mild and creamy, so it is a good fish dish for kids. Eat it the same day or the next.

Make it easier

  • The night before: Marinate the fish for tomorrow's molee.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Contains: fish.
  • Toddlers: take their portion out before adding chilli or pepper.