Fish Molee
Fish Molee is a traditional South Indian dish that is prepared in two parts to give it a unique texture and taste. Fresh king fish (or just about any white fish) is fried until crispy, and then soaked in a savory yellow curry. Traditionally the dish is made only for special occasions and is served with sliced white bread. It also goes really well with paratha, chappathi or rice, but our family's favorite is a nice crusty baguette.
INGREDIENTS
For fish:
- 1 large skinless king fish steak, cubed (about 1 lb)
- 1 tbsp red chili powder
- 1/2 tsp turmeric
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- salt to taste
- oil
INSTRUCTIONS
Mix spices together and rub onto the fish pieces. Leave to marinate while preparing the ingredients for the curry (below).
In a frying pan add enough oil to almost completely cover fish and heat on high. When oil is hot add fish and fry until top turns a light brown color.
Flip fish and fry to a dark brown color. Set fish aside and make the curry.
INGREDIENTS
For curry:
- 3 tbsp canola oil
- 2 small onions, cut into strips
- 4 green chillies split
- 1/2 tsp turmeric
- 1 tbsp grated ginger
- 2 cloves garlic, finely chopped
- 1 stem curry leaves
- 2 large tomatoes, cut lengthwise
- 1/2 - 1 can coconut milk (for a thick curry use the whole can, for a thinner one use 1/2 can plus 1/2 cup water or low-fat milk)
- 1 tbsp sour cream or creme fraiche
- salt to taste
INSTRUCTIONS
Heat a deep frying pan on high heat. Add oil and saute onions, chillies, turmeric, ginger, garlic and curry leaves until onions are soft.
Turn heat down to medium, add tomatoes and saute until just softened.
Reduce heat to a very low setting, add coconut milk, and let simmer until heated through. Do not let the coconut milk boil or it will separate.
Mix in sour cream, heat through and remove from heat.
Add fried fish pieces and very lightly mix. Serve with rice, chappathi or bread.