Fish molee
Instructions:
- Seafood cooked in mildly seasoned coconut milk has to be the comfort food of those who grew up in South India or its neighbouring island of Sri Lanka. Ideal for those who enjoy flavour but don’t like their food hot or pungent. Serve a coconut sambal alongside for those who need a chilli fix.
- 750 g (1½ lb) firm fish steaks;
- lemon juice;
- 1 teaspoon ground turmeric;
- 1 teaspoon salt;
- 2 tablespoons oil or ghee;
- 2 small onions, thinly sliced;
- 3 cloves garlic, sliced;
- 3 slices fresh ginger, cut into slivers;
- a large sprig of fresh curry leaves;
- 2 fresh green chillies;
- 500 ml (16 fl oz/2 cups) thin coconut milk;
- 125 ml (4 fl oz/½ cup) thick coconut milk;
- lime juice and salt to taste.
- Wipe fish steaks with a damp kitchen towel. Sprinkle with lemon juice, turmeric and salt.
- Heat the oil or ghee in a saucepan and on low heat fry the onions, garlic, ginger, curry leaves and chillies until the onions are soft. Stir frequently and do not let the ingredients brown. Add the thin coconut milk (dilute canned coconut milk with an equal amount of water) and stir while it comes to a simmer. Add the fish and cook slowly, uncovered, for 10 minutes. Add the thick (undiluted) coconut milk, stir gently until heated through and remove from the heat. Add lime juice and salt to taste. Serve with steamed rice.