Fish molee

4
25 minutes

Ingredients

  • lemon sole, filleted, skin-off and sliced
  • 2 tbsp of coconut oil
  • 1 onion, sliced
  • 1 knob of ginger, julienned
  • 2 green chillies, de-seeded
  • 1/2 tsp turmeric powder
  • 1 sprig of curry leaves
  • 150ml of water
  • 400ml of coconut milk
  • 6 baby plum tomatoes, halved
  • 25g of samphire
  • salt to season

Method

1
In a medium-sized saucepan heat the coconut oil. When warm, add the sliced onion, ginger and green chillies. Sauté over medium heat until the onions are softened
  • 2 tbsp of coconut oil
  • 1 onion, sliced
  • 1 knob of ginger, julienned
  • 2 green chillies, de-seeded
2
Add the turmeric powder and curry leaves and sauté for a further 2 minutes, then add the of water and simmer for 5 minutes
  • 1/2 tsp turmeric powder
  • 1 sprig of curry leaves
  • 150ml of water
3
Add the sliced lemon sole and simmer for a further 4 minutes, then add the coconut milk, tomatoes and salt. Simmer for 2 minutes, then remove from the heat. Check the seasoning, then garnish with samphire and serve immediately with steamed rice
  • lemon sole, filleted, skin-off and sliced
  • 400ml of coconut milk
  • 6 baby plum tomatoes, halved
  • 25g of samphire
  • salt to season