South East Asian fish molee with curry leaves and coconut milk

An ingredient found in many South Asian and South East Asian curries and dishes, coconut milk adds a sweet milky taste, producing a thinner curry sauce. It has a tendency of curdling, so once added the dish must be gently simmered, the heavy fat content adding flavour and richness to curries as well. Most coconut milk based curries incorporate a bit of salt, sour and heat to balance the sweetness of the coconut. Many people are familiar with Keralan, Thai and South Indian curries that use this ingredient, here is a recipe that may possibly have links in Indian and Malay cooking but through time has found its place in Singaporean cuisine. The key in cooking fish molee is using fresh firm white fish and lovely fragrant red chillies.