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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 370.0
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 51.7 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.5 g

View full nutritional breakdown of Fish in Coconut Milk (Fish Molee) calories by ingredient
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Fish in Coconut Milk (Fish Molee)

Submitted by: PENNIQUE

Introduction

Spicy, comforting & healthy food. Slightly adapted from 50 Great Curries of India (great book!!) Spicy, comforting & healthy food. Slightly adapted from 50 Great Curries of India (great book!!)
Number of Servings: 8

Ingredients

    1kg frozen or fresh white fish fillets
    1 teaspoon turmeric powder
    Juice of 1 lime
    1 can Lite coconut milk
    200ml water
    1Tbsp Olive oil
    2 onions, chopped
    3-6 green chillies, halved (depending on how hot you like it)
    6 cloves garlic
    1 in square piece of fresh ginger, chopped
    2 tomatoes, finely chopped
    A few peppercorns
    2 cloves
    3-4 cardamoms (I usually split them, take the seeds out and discard the pods)
    6-8 curry leaves (optional)

Directions

1. Mix the lime juice, 1/2 teaspoon turmeric and a little water and use it to marinate the fish. Leave for 15 mins.
2. Heat oil in big cooking pot and saute the onions, chillies, garlic & ginger until the onions are slightly browned (around 10 mins)
3. Add the tomato, peppercorns, clove, cardamoms & curry leaves (I sometimes grind the spices in a pestle and mortar).
4. After a couple of minutes mixing them in, add half a can of coconut milk and the water, 1/2 teaspoon turmeric, salt & pepper and cook over a low heat for 10mins.
5. Add the fish and the rest of the coconut milk and cook until the fish is done, around 3-10 mins depending how big your fish fillets are!
You can remove the whole spices (recommended in the book) but I usually leave them in, especially if I'm saving or freezing any.

Number of Servings: 8

Recipe submitted by SparkPeople user PENNIQUE.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I use normal coconut and it's fine. You may want to skim the heavy cream from the top of the can first and save that to cook with (turns to oil over high heat). I also substitute mushrooms for the tomato and throw in a piece of lemongrass so it's tom kha like. Seasons the fish oh so beautifully! - 6/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    Yum! I substitute half the fish with prawns and it was delicious! - 6/9/09

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  • Incredible!
    1 of 2 people found this review helpful
    This sound so good. What do you think I can do about not adding the tomatoes? - 5/30/09

    Reply from PENNIQUE (6/5/09)
    I reckon it would still be good without the tomatoes! Give it a go... It's one of my fave curries and dead easy to make.


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  • Delicious recipe !! Will be cooking this again... - 7/10/13

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  • Hi PENNIQUE,
    I cooked this for dinner tonight, my husband just loved it even though I missed the curry leaves (this time). Definately on the menu again.
    Robyn, Perth Australia - 6/1/13

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  • Tasty and light, made with rice and salad. - 2/14/13

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  • Wonderful Recipe. I will definately keep the ingredients on hand to make again. I wish the recipe had the oz/lb instead of kg and ml. I am not used to cooking with those. Thank you for sharing the recipe. - 11/20/12

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  • Loved this dish! Spicy and easy to make. Will be making it often. Was worth finding an Asian market that sold the curry leaves because they do add a distinct flavor. Thanks for the tip re: opening the cardamom pods as I didn't realize it was a pod with seeds in it. - 9/24/11

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  • Great dish. Simple, delicious and full of flavors I love. It's recipes like this that make me proud of my pantry. - 2/26/11

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  • loved it! - 1/23/10

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  • Sounds really delicious! Definitely cooking it tonight - Saturday supper is always treat-time. Thanks - 9/19/09

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  • yummie!!added 1bouillon cube - 9/16/09

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  • I made this for my parents and they loved it. The taste was incredible. - 7/24/09

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  • what could I use instead of light coconut milk? we only have normal coocnut milk here... :( - 6/16/09

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  • Having hubby on a low fat diet, curries have been hard since he loves them so much! What a bonus that so little oil is used! He loved it and wanted it every day! Thanks. - 6/6/09

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  • 0 of 1 people found this review helpful
    This is 8 of the Double W's points per serving. Not bad for curry!!! Yum! I'll rate when I make... (mid summer?) - 6/1/09

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