Easy Fish Molee (South Indian-Style Fish Stew With Coconut)
If you have around 45 minutes to spend in the kitchen, Easy Fish Molee (South Indian-Style Fish Stew With Coconut) might be an excellent gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 2 and costs $16.42 per serving. One serving contains 1339 calories, 168g of protein, and 62g of fat. This recipe is typical of Indian cuisine. Not a lot of people really liked this main course. It will be a hit at your Winter event. 5 people were impressed by this recipe. A mixture of basa fillets, onion, coriander, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is tremendous. Users who liked this recipe also liked Easy Fish Molee (South Indian-Style Fish Stew With Coconut), South Indian fish curry with chickpeas, and Lighter South Indian fish curry.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 large basa fillets (or any firm fleshed white fish)
1 1/4 teaspoons turmeric powder
1/2 teaspoon chilli powder
1 tablespoon lemon juice
salt to taste
1 tablespoon olive oil
1 sprig fresh curry leaves
1 teaspoon mustard seeds
2 smalls red chillies, (de-seeded if you don't want much heat)
1 medium onion, sliced finely
4 large garlic cloves, sliced finely
1 inch ginger piece, sliced finely
1 can coconut milk
1 teaspoon white vinegar.jpg)
2 tablespoons fresh coriander, sliced finely
1 tomato, diced
Equipment:
Cooking instruction summary:
Cut the fish into four pieces each. Marinate with 1/4 teaspoon of turmeric, chilli powder, salt and lemon juice. In the meanwhile, heat the olive oil. When hot, add the curry leaves and mustard seeds until the latter begins to pop. Add the onion, garlic, ginger and chillies. Cook until the onion is soft and translucent. Now add the remaining one teaspoon of turmeric powder. If it sticks add a bit of the coconut milk and continue to fry for about a minute. Add the remaining coconut milk and tomato. Drop the heat to low and let it come to a boil slowly. Now add the pieces of fish. Cover and cook until the fish is cooked through. Adjust seasoning and add the vinegar. Take off the heat, add the chopped coriander and serve with steamed white rice.
Step by step:
1. Cut the fish into four pieces each. Marinate with 1/4 teaspoon of turmeric, chilli powder, salt and lemon juice.
2. In the meanwhile, heat the olive oil. When hot, add the curry leaves and mustard seeds until the latter begins to pop.
3. Add the onion, garlic, ginger and chillies. Cook until the onion is soft and translucent.
4. Now add the remaining one teaspoon of turmeric powder. If it sticks add a bit of the coconut milk and continue to fry for about a minute.
5. Add the remaining coconut milk and tomato. Drop the heat to low and let it come to a boil slowly.
6. Now add the pieces of fish. Cover and cook until the fish is cooked through. Adjust seasoning and add the vinegar.
7. Take off the heat, add the chopped coriander and serve with steamed white rice.
Nutrition Information:
covered percent of daily need
