Anjula Devi’s Easy Fish Molee
This mildly spiced fish, flavoured with coconut, is a dish Anjula often makes over the summer months. She's always conscious not to add too much spice to fish. This is one for the whole family.
4 minutes prep, 10 minutes cook
Serves 4
Ingredients
500g firm white fish
2 ripe tomatoes
1 mild red chilli
2 tbsp coconut oil
1 tsp brown mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
8–10 fresh curry leaves
½ tsp ground turmeric
Chilli powder, to taste
1 tbsp white wine vinegar
2 tsp ginger paste
1 tsp garlic paste
100ml coconut milk
Fine sea salt, to taste
Fresh coriander - as much as you like
Zest and juice of 1 small lime
Serve with fried puris or plain boiled rice (optional)
Method
1 Fill and boil the kettle.
2 Cut the fish into large bite-sized chunks.
3 Finely chop the tomatoes.
4 Pierce the red chilli a few times with a cocktail stick.
5 Place a wok on a high heat, then add the following ingredients in this order: 50ml (3½ tbsp) hot kettle water, coconut oil, brown mustard seeds, fennel seeds, cumin seeds, curry leaves, turmeric, chilli powder, vinegar, ginger paste, garlic paste, tomatoes, coconut milk and salt to taste.
6 Place the lid on the wok, reduce the heat to medium and cook for 6 minutes.
7 Remove the lid, add the fish and gently stir well. Now cook without the lid on for 4 minutes.
8 Meanwhile, pick the fresh coriander leaves from the stems.
9 Switch off the heat, add the fresh coriander leaves, lime zest and juice. Stir gently and enjoy
From 15 Minute Indian by Anjula Devi, £22 Carnival. Image: Tom Regester
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