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FISH IN COCONUT
MILK
FISH
MOLEEE (KERALA)
Fish Molee, sometimes pronouced
as Fish Moilee, is basically an Anglo- Indian dish, a sort of
fish stew. It is common among Anglo-Indians of Bombay, Bangalore
and Kerala, in fact all along the west coast of India. The recipes
of all these communiites are similar, only in Kerala local spices
like cardamom, cloves and peppercorns are used. This is truly
a Raj dish.It is a delicate-flavoured curry, easy to make and
always popular. It is served with white rice,
though dill-flavoured rice would be an interesting accompaniment. |
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| Serves
5 |
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| 700g
small fish fillets |
1-in
(2.5-cm) square piece of fresh ginger |
| 11/4
teaspoon turmeric powder |
1
small tomato |
| salt |
4
peppercorns |
| juice
of 1/2 lime |
2
cloves |
| 1
coconut, grated (225g) |
2
cardamoms |
| 3
tablespoons oil |
6-8
curry leaves (optional) |
| 1
large onion, chopped |
1
small tomato, grated or puried |
| 6
green chillies, slit haljway |
a
pinch of freshly ground pepper |
| 6
cloves garlic, pounded |
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| 1 Marinate the fish by adding
half of the turmeric, salt to taste and the lime juice to a little
water, and then coating the fish on both sides. Leave for 15 minutes,
then rinse off.
2 Soak the grated coconut in 1 cup water, then grind in a
blender. Strain and set aside the liquid. Then add 2 cups water
to the coconut in the blender and grind again. Strain the second
coconut milk and reserve.
3 Heat the oil in a broad-based cooking pot and, on a low
heat, saute the onion, chillies, garlic and ginger until the onion
are lightly coloured. This will take about 10 minutes. Add the tomato,
peppercorns, clove, cardamoms and curry leaves. After 2 minutes
add the second
coconut milk, the remaining turmeric and salt to taste, and cook
for 10 minutes over a low heat.
4 Add the fish pieces, and the first coconut milk. Cook untill
the fish is done (about 3-5 minutes depending on the fish). Remove
the whole spices before serving.
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