Fish molee
Ingredients
- lemon sole , filleted, skin-off and sliced
- 2 tbsp of coconut oil
- 1 onion , sliced
- 1 knob of ginger , julienned
- 2 green chillies , de-seeded
- 1/2 tsp turmeric powder
- 1 sprig of curry leaves
- 150ml of water
- 400ml of coconut milk
- 6 baby plum tomatoes , halved
- 25g of samphire
- salt to season
Method
1
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
- 2 tbsp of coconut oil
- 1 onion , sliced
- 1 knob of ginger , julienned
- 2 green chillies , de-seeded
2
Add the turmeric powder and curry leaves and sauté for a further 2 minutes, then add the of water and simmer for 5 minutes
- 1/2 tsp turmeric powder
- 1 sprig of curry leaves
- 150ml of water
3
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
- lemon sole , filleted, skin-off and sliced
- 400ml of coconut milk
- 6 baby plum tomatoes , halved
- 25g of samphire
- salt to season
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Fish molee
