South East Asian fish molee with curry leaves and coconut milk

30 minutes


  • 350g of haddock fillet, skinless, cut into large pieces
  • 4 tbsp of vegetable oil
  • 1/2 tsp mustard seeds
  • 12 curry leaves
  • 1 white onion, chopped finely
  • 1 tsp ginger, minced
  • 3 garlic cloves, chopped finely
  • 3/4 tsp turmeric
  • 1 pinch of salt
  • 2 tomatoes, deseeded and chopped finely
  • 3 green chillies, kept whole but slit lengthways
  • 250ml of coconut milk
  • 50ml of water
  • 3 tbsp of lemon juice


Heat the oil in a large pan and add the mustard seeds, curry leaves and onion and allow to splutter. As soon as the onions soften (not brown) add the ginger, garlic, turmeric and salt and cook for 30 seconds
Add the tomatoes and stir-fry for 1–2 minutes, then add the whole green chillies. Next add the coconut milk, 50ml of water and turn the heat down low. Cover and simmer for 7 minutes
Remove the lid and add the haddock pieces. Gently cook until the fish is cooked through (about 3–4 minutes), stir through the lemon juice and adjust the seasoning if needed. Serve with plain rice