Fish Molee
Ginny Grant
tags:Issue 224
Serves
4 - 6Preparation
25 mins plus marinating timeCook
25 minsIngredients
700g firm-fleshed fish, cut into large pieces | |
1 teaspoon ground turmeric (or ½ teaspoon fresh grated turmeric) | |
juice of ½ lemon | |
3 tablespoons vegetable or coconut oil | |
2 teaspoons black mustard seeds | |
1 sprig curry leaves | |
3 shallots, sliced | |
½ teaspoon salt | |
4 cloves garlic, sliced | |
3cm-piece ginger, minced | |
3cm-piece fresh turmeric (or ¾ teaspoon powdered) | |
1 green chilli, roughly chopped | |
2 tomatoes, chopped (I used tinned tomatoes) | |
½ teaspoon fenugreek seeds | |
½ teaspoon ground coriander | |
1 x 400ml can coconut milk | |
handful fresh coriander leaves, roughly chopped | |
juice of 1 lime plus extra wedges to serve | |
rice, to serve |
This southern-style fish curry is brilliant with firm-fleshed slightly oily fish. I used trevally. You can get ahead on this dish by making the sauce the day before then reheating and thinning lightly with water.
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Instructions
1. | Put the fish in a bowl with the first measure of turmeric and the lemon juice and leave to marinate for 20 minutes. |
2. | Heat half the oil in a saucepan over a medium heat; add the mustard seeds and curry leaves until they pop. |
3. | Add the sliced shallots and salt, and cook for 5 minutes until they begin to soften. |
4. | Add the garlic, ginger, turmeric and green chilli and fry for another minute. |
5. | Add the tomatoes, fenugreek and coriander; cook for another minute then add the coconut milk and 100ml water. Simmer gently for 5 minutes. |
6. | While the sauce cooks, fry the fish in the remaining oil in a wide frying pan on each side until golden (the fillets don’t need to be cooked through). |
7. | Add the sauce and cook gently for 5 minutes or until the fish has just finished cooking. |
8. | cooking. Stir through the fresh coriander and lime juice. |
9. | Serve with rice and extra wedges of limes. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings