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This fish molee recipe has a rich cultural heritage, traced back to the trade connection between Central Kerala, India and Portugal. Combining the cooking traditions of both regions, this creamy coconut-based fish stew is rich with spice and flavour and has become a much-loved international dish.
In a medium-sized saucepan heat the coconut oil. When warm, add the sliced onion, ginger and green chillies. Sauté over medium heat until the onions are softened
Add the sliced lemon sole and simmer for a further 4 minutes, then add the coconut milk, tomatoes and salt. Simmer for 2 minutes, then remove from the heat. Check the seasoning, then garnish with samphire and serve immediately with steamed rice
Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).
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Fish molee
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