Name: Snapper baked with green chilli and coconut
Cuisine: Australian
Ingredients: handful of coriander leaves; 20 ml strained lime juice; 1 teaspoon brown mustard seeds; 18 curry leaves; 300 ml coconut milk; seeds from 5 green cardamom pods, ground; 2 large dried chillies; 150 ml Fish Stock; 8 cloves garlic, minced; 70 ml vegetable oil; 2 teaspoons minced ginger; 6 green bird’s-eye chillies, finely sliced; 1 teaspoon coriander seeds; 2 brown onions, finely sliced; 1 x 1 kg snapper fillet, cut into 6 pieces; ¼ teaspoon freshly ground black pepper; 1 teaspoon sea salt; 1 teaspoon ground turmeric

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This is my version of a Kerala fish ‘molee’, the term given to a fish stew or curry common on the west coast of India in which fish is spiced and braised in coconut milk. Many types of fish are suitable for this dish — any of the snapper varieties or blue eye (trevalla), morwong, hapuku, jewfish, rock cod (also known as bar cod), wrasse, pompano or mahi mahi (dolphin fish). Choose a firm-fleshed fillet from a large fish for the best results.