Easy Fish Molee (South Indian-Style Fish Stew With Coconut)

Ingredients

2 large basa fillets (or any firm fleshed white fish)
1 1/4 teaspoons turmeric powder
1/2 teaspoon chilli powder
1 tablespoon lemon juice
salt to taste
1 tablespoon olive oil
1 sprig fresh curry leaves
1 teaspoon mustard seeds
2 smalls red chillies, (de-seeded if you don't want much heat)
1 medium onion, sliced finely
4 large garlic cloves, sliced finely
1 inch ginger piece, sliced finely
1 teaspoon white vinegar
2 tablespoons fresh coriander, sliced finely
1 tomato, diced

Preparation

1
Cut the fish into four pieces each. Marinate with 1/4 teaspoon of turmeric, chilli powder, salt and lemon juice.
2
In the meanwhile, heat the olive oil. When hot, add the curry leaves and mustard seeds until the latter begins to pop.
3
Add the onion, garlic, ginger and chillies. Cook until the onion is soft and translucent.
4
Now add the remaining one teaspoon of turmeric powder. If it sticks add a bit of the coconut milk and continue to fry for about a minute.
5
Add the remaining coconut milk and tomato. Drop the heat to low and let it come to a boil slowly.
6
Now add the pieces of fish. Cover and cook until the fish is cooked through. Adjust seasoning and add the vinegar.
7
Take off the heat, add the chopped coriander and serve with steamed white rice.

About

This isn't completely authentic but serves well when in a bind and you want something homely quick. It is usually prepared with pomfret but works well with any white-fleshed fish because the flavour of the stew is so delicate.

Yield:

2.0 generously with leftovers

Added:

April 12, 2010

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