Easy Fish Molee (South Indian-Style Fish Stew With Coconut)
By: Beverley Ann D'Cruz
Published: Monday, April 12, 2010 - 12:45pm

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 can coconut milk
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.