Fish molee

Fish molee

By
From
South East Asian Food

The molee style of cooking using coconut milk and fresh flavourings comes from south India.

Ingredients

Quantity Ingredient
500g fish cutlets
vegetable oil, for frying
1 brown onion, finely sliced
1 garlic clove, smashed and chopped
6 thin slices fresh ginger, cut into strips
3 red chillies, seeded and cut lengthwise into strips
1/2 teaspoon turmeric powder
1 1/2 cups thick coconut milk
salt, to taste

Method

  1. Rub the fish cutlets with salt, then wash and dry them. Heat sufficient oil in a pan and lightly fry the fish turning once until it is golden on both sides. Remove and keep aside.
  2. Leaving only 1 tablespoon oil in the pan fry the onion and garlic until the onion is golden. Add ginger, red chillies and turmeric and stir-fry lightly until everything smells fragrant. Add the coconut milk and salt to taste and mix, then put the fish back in and simmer gently for 5 minutes, spooning the sauce over it. Serve with rice and other dishes.
Tags:
SBS
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