Fish Molee With Pickled Carrot Relish

Method

Fish Molee

  1. In a saucepan, heat oil. Add minced ginger and stir fry till fragrant. (Do not brown)
  2. Add chopped onions, garlic, curry leaves and turmeric – glaze till onions are
    transparent then add chopped tomatoes, green chilies and garlic – stir fry for few
    minutes.
  3. Add coconut milk and water – cover and simmer for 20 minutes.
  4. Flavour with salt and lemon juice. **
  5. Add fish fillets – simmer til fish is tender.

Pickled Carrot Relish

  1. In a wok, heat the oil. Add mustard seeds and as they begin to crackle add the curry
    leaves, garlic and green chilies. Saut̩ till garlic is soft (about 30 seconds Рgarlic should
    not be brown)
  2. Add carrots and salt – toss to combine thoroughly and stir fry till carrots turn bright and
    are al dente.
  3. Turn off the heat and add the lemon juice – mix through and serve at room
    temperature.
    *Any firm white fish may be used. Steaks instead of fish can be substituted.
    ** Salt and lemon juice not to be added until this stage as coconut milk will otherwise
    curdle.

Ingredients

For the Fish Molee

  • 1/4 cup vegetable oil
  • 1 tsp ginger, minced
  • 1 medium onion, chopped
  • 6 cloves garlic, whole
  • 12 curry leaves
  • 1/2 tsp tumeric, powder
  • 1 medium tomato, chopped
  • 4 green chillies, stir
  • 2 1/2 coconut milk
  • 3 tbsp lemon juice
  • salt to taste
  • 1kg fish fillets*

For the Pickled Carrot Relish

  • 4 tbsp canola oil
  • 2 tbsp mustard seed, whole
  • 15 curry leaves
  • 6 cloves garlic, thinly sliced
  • 6 green chillies, slit
  • 4 large carrots, finely julienned
  • salt to taste
  • 2 tbsps lemon juice or to taste
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