Molee

Name: Molee
Yield: Serves 4
Cuisine: India
Ingredients: 420 ml (1⅔ cups) coconut milk; ½ teaspoon salt; 6 curry leaves; curry leaves; 1 tablespoon chopped coriander (cilantro) leaves; 600 g (1 lb 5 oz) pomfret, sole or leatherjacket fillets, skinned; 1 tablespoon oil; 1 large onion, thinly sliced; 1 teaspoon ground cumin; 4 cloves; 2 small green chillies, finely chopped; 3 garlic cloves, crushed; 1 teaspoon ground coriander; 2 teaspoons ground turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

A molee is a rich creamy dish popular in kerala on india’s west coast where it is made with local fish. There are many versions, some very hot. This one is fairly mild and therefore perfect for those who don’t like fiery food. You can adapt it to your taste.

Ingredients

1 tablespoon oil
1 large onion, thinly sliced
3 garlic cloves, crushed

Asia
India
Stew
Fish course
Pescatarian
Gluten-free
Spicy

Method

Heat the oil in a karhai or deep, heavy-based frying pan, add the onion and cook for 5 minutes. Add the garlic and chilli and cook for another 5 minutes, or until the onion has softened and looks translucent. Add the turmeric, coriander, cumin and cloves and stir-fry with the onion for 2 minutes. Stir in the curry leaves, coconut milk and salt and bring to just below boiling point. Reduce the h