- 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
Fish in Coconut Milk (Fish Molee)Submitted by: PENNIQUE
IntroductionSpicy, 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!!)
1kg frozen or fresh white fish fillets
1 teaspoon turmeric powder
Juice of 1 lime
1 can Lite coconut milk
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
3-4 cardamoms (I usually split them, take the seeds out and discard the pods)
6-8 curry leaves (optional)
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
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
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
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.