Fish Molee

Ingredients for 4 servings:

• 4 fish fillets
• 2 tsp turmeric
• Salt
• 1 lime(s), the juice
• 600 ml coconut milk
• 5 tbsp oil
• 2 medium-sized onions, chopped
• 6 chili peppers, green, slit lengthwise
• 8 garlic cloves, crushed
• 1 piece(s) ginger, 5 cm, finely diced
• 1 can of tomatoes, chopped
• 5 peppercorns
• 2 carnations
• 5 cardamom pods, green
• 8 curry leaves
• 2 pinch(s) black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Fish in coconut milk, from the Indian west coast

Mix 1 teaspoon of 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-fat pan and sauté the onions, chili, garlic, and ginger over low heat. Once the onions have taken on some color, add the pepper, cloves, cardamom, and curry leaves. After 2 minutes, add the chopped tomatoes and cook for another 10 minutes. Add the turmeric and salt and top up with the coconut milk. Simmer over low heat for another 10 minutes. Then roll up the fish fillets and cook in the sauce for 5-10 minutes; the cooking time depends on the size and type of fillets. Discard the uncrushed spices, taste, adjust seasoning if desired, and serve with aromatic dill rice.