1. Create a thick marinade paste by mixing red chili powder, salt and turmeric with 1 tablespoon of water.
2. Cut the fish into 2 inch pieces. Wash the fish pieces and spread the paste on the fish. Let the fish marinate for half an hour.
3. Boil the potato and cut it lengthwise into six pieces.
4. In a pan, heat a quarter cup oil and fry the fish pieces on both sides until just half cooked. Remove the pieces and put them on paper towels. In the same pan, add 1 tablespoon of oil. Heat it and fry the onion, green chilies, ginger and garlic. When the onion is translucent, add the cooked potatoes and coconut milk. Let it simmer for 10 minutes. Add the fried fish pieces.
5. Mix the white flour with a quarter cup of water to make a watery paste. Add this paste to the pan to thicken the gravy. Add a half cup of water and some salt. Let it simmer for 15 minutes. Finally, stir in the lemon juice.
- Make this dish with any white fish. We usually use orange roughy. I love this dish when made with wild salmon as shown above
1 lb fish
1 tsp red chili powder
1/2 tsp salt
1/2 tsp turmeric
1 white onion, cut length-wise into long, thin strips
6 green chilies, slit
1 clove garlic, large, cut lengthwise
1 piece ginger, 1 inch
1 can coconut milk
1 Tbs white flour
1 lemon, juiced
This is a traditional Kerala recipe for Fish Molee that is served with white rice or bread. The first time I ate this South Indian recipe, I was surprised by its vibrant flavors. Being a mild dish, the flavor of the coconut with the potato and onion really compliment the taste of the fish.