Kerala Fish Molee [ CREAMY FISH CURRY ]

This unique south Indian fish curry is not a fiery dish, in fact it is quite creamy with the thick coconut milk that is used. Traditional fish used would be seer, kingfish, pomfret or pearl spot but you can use salmon, halibut or similar firm-fleshed fish if you can’t get one of these.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a medium saucepan over a high heat, add the mustard seeds and wait until they pop. Add the onion and fry for 7–8 minutes until soft, then stir in the ginger-garlic paste and the chillies.

Step 2

Stir in the turmeric and place the fish in the pan. Fry on both sides for 3–4 minutes on each side until partially cooked.

Step 3

Pour in the coconut milk, then add the curry leaves and the tomatoes.

Step 4

Season with salt and cook over a low heat for 7–8 minutes, until the fish is tender.

Step 5

Remove from the heat, stir in the lemon juice, season to taste and serve at once with rice.