Machchi molee

Machchi molee

Fish cooked in coconut milk

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g skinless, boneless firm white fish fillets or steaks
1/2 teaspoon ground turmeric
1 teaspoon salt
1 tablespoon ghee or oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon fresh ginger, finely grated
8 curry leaves
2-3 fresh red or green chillies, halved lengthways and seeded
500ml thin coconut milk
250ml thick coconut milk
lime or lemon juice, to taste

Coconut milk recipes

Quantity Ingredient
Using desiccated coconut, see recipe for ingredients and method
Using fresh coconut, see recipe for ingredients and method

Method

  1. Wash the fish and pat dry with paper towel. Rub over the combined turmeric and salt and set aside.
  2. Heat the ghee in a saucepan over medium heat. Add the onion, garlic, ginger, curry leaves and chilli and cook, stirring constantly, until the onion has softened, being careful that it doesn’t brown. Add the thin coconut milk and stir while it comes to simmering point. Add the fish and simmer, uncovered, for 10 minutes. Add the thick coconut milk and stir to heat through. Remove the pan from the heat before adding the lime juice and salt, to taste. Serve with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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