Fish in Coconut Milk (Fish Molee)
 Recipe){kind=link}
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
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
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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.
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.
Member Ratings For This Recipe
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SANCTUARIA
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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