Eurasian Fish Stew - Fish Molee

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Ensure the fish is dry. Wipe with kitchen napkins. Salt and pepper each side of the fish with a sprinkle of each.
  • Heat the oil in the pan on high heat until smoking.
  • Put the fish in the pan and sizzle until it browns a little on each side. Chuck in the curry leaves as well. Make sure you don’t cook the fish through. 30 secs should be enough. Plate.
  • Turn the fire down and saute the garlic, ginger, onions, turmeric, pandan leaf, chilli until fragrant. Put in the coconut milk or the milk/healthier option and throw in the capsicum and if using, the egg plant, and french beans.
  • Cover and stew until the milk reduces a bit and egg plant and french beans are cooked.
  • Put in the fish and curry leaves and baste then warm through.
  • Squeeze in the lime juice. The sour shouldn’t dominate but should calm the sweetness of the coconut milk and pandan leaf.
  • Serve with HOT rice.
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