Fish molee is also known as fish curry and is a very popular dish in Malaysia, India, Portugal.
Ingredients
- 1/2 kg fish (pompano, tilapia, salmon, king fish)
- 1 teaspoon turmeric powder
- 1 tablespoon lemon juice
- salt
- 1 teaspoon pepper powder
For the fish molee you need
- 1 cup thin coconut milk
- 1/2-inch ginger piece, minced
- 1 teaspoon pepper
- 1 cup thick coconut milk
- 1 sliced tomato
- 1/4 teaspoon turmeric powder
- 1 tablespoon lemon juice
- 3 to 4 green chilies
- 2 finely chopped garlic cloves
- 1 sprigs curry leaves
- coconut oil
- 1 sliced medium onion
- salt
Instructions
- Fill a bowl with salt, lemon juice, turmeric powder, and pepper. Cut the fish into pieces and place it in the bowl for 15 to 20 minutes.
- Fry the fish in a pan with oil until it’s done. Place it on the side.
- Get a second pan and heat some oil. Combine the sliced ginger, green chilies, curry leaves, and garlic. Cook for 1 minute.
- Pour in the onions and continue cooking until they become translucent.
- Include the pepper powder, thin coconut milk, and turmeric powder. Cover the pan with a lid and let it boil for 5 to 6 minutes.
- Once you notice that the oil is separating lower the heat and pour the lemon juice.
- Combine this mix with the fish and let it boil once again. Pour in the thick coconut milk and continue cooking for 2 more minutes.
- Don’t let the fish molee to boil. Finish off by adding more curry leaves and the tomatoes.
