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Fish Molee

  • 6servings
  • 30minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 13 1/2 ounce milk, coconut, can

  2. 1 tablespoon flour, rice

  3. 1 tablespoon flour, all purpose

  4. 6 pepper, green, hot, finger

  5. 3 tablespoons oil, vegetable

  6. 2 onion, finely, chopped

  7. 6 garlic, cloves, minced

  8. 2 tablespoons ginger, root, minced

  9. 2 tablespoons ginger, root, grated

  10. 1/2 teaspoon turmeric

  11. 1/4 teaspoon pepper, cayenne

  12. 15 leaf, curry, optional

  13. 3 cloves, whole

  14. 3 cardamom pod, green, split, open, (or 1/4 tsp ground cardamon)

  15. 1/4 teaspoon peppercorns, black

  16. 1 teaspoon salt

  17. 3/4 teaspoon sugar, brown, packed

  18. 2 pounds fish, fillets, (cut 6 pieces)

  19. 2 tomato, peeled, cut, in, thin, wedges, and, seeded

  20. 2 teaspoons lime, juice

Instructions Jump to Ingredients ↑

  1. Without shaking cans, spoon off 1 cup (250 mL) thick coconut milk from top of each into bowl; set aside for sauce.

  2. Pour remaining thin coconut milk into separate bowl; remove 2 tablespoons (25 mL) and mix with flour.

  3. Stir back into thin coconut milk; set aside.

  4. Cut slit down middle of each hot finger pepper.

  5. In shallow Dutch oven, heat oil over medium heat; cook hot peppers and onions just until onions colour, about 6 minutes.

  6. Add garlic, ginger, turmeric and cayenne; cook, stirring, for 4 minutes.

  7. Stir in curry leaves (if using), cardamom pods, cloves and peppercorns; cook for 1 minute.

  8. Add reserved thin coconut milk mixture, salt and sugar; bring to boil.

  9. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes.

  10. (Make-ahead: Refrigerate in airtight container for up to 1 day.)

  11. Add fish and tomatoes; cook over medium heat, carefully stirring occasionally, until fish flakes when tested, 5 to 8 minutes.

  12. With slotted spoon, transfer fish to warm deep serving dish.

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