Eurasian Fish Stew - Fish Molee

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4-5
• 6 ounces piece of boneless salmon or 6 ounces a firm flaky fish
• curry leaf
• 1 piece pandan leaf
• 6 cm ginger
• 2 cm turmeric, fresh or 1 teaspoon turmeric powder
• 6 garlic cloves, peeled and smashed
• 1 small red pepper (capsicum)
• 1 red onion, cut into rings (medium size)
• 1 cayenne, chili for heat
• salt
• pepper
• 1/2 teaspoon chicken bouillon powder
• 1 1/2 cups coconut milk
• 1 lime

Recipe

• 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.