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


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


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


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.


2.0 generously with leftovers


Monday, April 12, 2010 - 12:45pm

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