September 3, 2015 by dgarnett2013
Keralan fish moilee: How to Feed Your Friends with Relish by Joanna Weinberg, adapted by DG
- 3 tabs groundnut oil
- ½ tsp cumin seeds
- ½ tsp black mustard seeds
- 2-3 small red onions, thinly sliced
- 2 large garlic cloves, finely chopped
- 3 green chillies, deseeded and thinly sliced
- thumb size chunk of ginger, peeled and finely chopped
- ½ tumeric powder
- 2 tins (800ml) coconut milk
- 6 fresh curry leaves
- 3 monkfish tails, membrane removed and cut into 3 – 4cm chunks. You can also use conger eel and add other fish e.g. prawns, scallops etc
- 15 cherry tomatoes, halved
- sea salt and black pepper
Heat the oil in a large, heavy-based saucepan, and fry the cumin and mustard seeds for a couple of minutes until they crackle and pop.
Add the onion, garlic, chillies and ginger and cook until they are soft but not caramelised, about 15 mins, adjusting heat when necessary.
Add the turmeric, coconut milk and curry leaves and season to taste – you need quite a lot of salt to counter the sweetness of the coconut milk.
Bring to the boil and then turn the heat down so that it simmers for 5 or so minutes, so that the flavours mingle. You can do up to here in advance and just turn it off.
About 15 mins before you are ready to heat, reheat the sauce if necessary, and when it is hot, add the fish.
Bring back to a gentle simmer and poach the fish for about 10 mins.
Add the tomatoes, just before serving.
Made on the day Charlie went back to Effra Nursery and Rose went back to school. Year 1, class 3. Teacher: Miss Kellsor.