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Fish Molee Curry
Course:
Main Dishes
Cuisine:
Indian
Main Ingredient:
seafood
Method:
Non Instant Pot
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
6
servings
Author:
Paint the Kitchen Red
A mild coconut fish curry that's sure to please.
Print Recipe
Ingredients
4
tablespoon
vegetable oil
4
cardamom pods
4
whole cloves
1
inch
cinnamon stick
2
cups
onions
thinly sliced
1
tablespoon
garlic
minced
1
tablespoon
ginger
minced
1
green chilli
split in half lengthwise (the type of chilli depends on spice level you desire)
10
curry leaves
optional
1
cup
tomato
chopped
1
teaspoon
coriander powder
¼
teaspoon
cumin powder
¼
teaspoon
turmeric powder
¼
teaspoon
black pepper powder
1
teaspoon
salt
1 ½
lbs
firm fish fillets
(⅔ kg) cut into 2-inch pieces
½
cup
coconut milk
½
cup
water
4
thin slices tomato
Fresh cilantro leaves
optional
Instructions
Heat a large frying pan with oil over medium heat and add the cardamoms, cloves and cinnamon. Fry for a few seconds till heated.
Add the onions, garlic, ginger, green chilli and curry leaves (if using) and fry until the onions are translucent.
Add the tomato and fry until the tomato becomes soft and separates from the oil, about 10 minutes.
Add coriander, cumin, turmeric and black pepper and stir for 1 minute.
Push the tomato mixture to the sides and carefully place the fish pieces in a single layer in the middle.
Using a spoon, gently smear the spice paste over the fish.
Combine the coconut milk with water and pour over the fish.
Gently swirl the pan to allow the coconut milk to mix with the fish.
Cover and cook on low heat for 10 minutes or until fish is cooked. (Do not stir the dish, since the fish is very fragile).
Carefully transfer the fish pieces to a serving dish and pour the sauce over the top.
Garnish with tomato slices and cilantro leaves, if using.
Serve over white rice.