Fish Molee
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s)
- 2 teaspoons turmeric
- salt
- 1 lime (s), add the juice from it
- 600 ml coconut milk
- 5 tablespoon oil
- 2 medium onion (s), chopped
- 6 chilli pepper (s), green, slit lengthways
- 8 clove (s) garlic, crushed
- 1 piece (s) ginger, 5 cm, finely diced
- 1 can tomato (s), chopped
- 5 peppercorns
- 2 carnation (s)
- 5 cardamom pods, green
- 8 curry leaves
- 2 pinches black pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Mix 1 teaspoon turmeric, lime juice, salt and a little water and brush the fish fillets with it. Marinate for at least 20 minutes, then rinse and pat dry.
- Meanwhile, heat the oil in a high pan and sauté the onions, chilli, garlic and ginger at a low temperature. As soon as the onions have taken on color, sweat the pepper, cloves, cardamom and curry leaves with them. After 2 minutes add the chopped tomatoes and cook for another 10 minutes. Add the turmeric and salt and fill up with the coconut milk. Simmer for another 10 minutes at a low temperature. Then roll up the fish fillets and cook in the sauce for 5-10 minutes, depending on the size and type of the fillets, how long they need. Remove the whole spices, season to taste, add seasoning if necessary and serve with aromatic dill rice.
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