Eurasian Fish Stew Fish Molee Recipes

EURASIAN FISH STEW - FISH MOLEE

Eurasian Fish Stew - Fish Molee image

Make and share this Eurasian Fish Stew - Fish Molee recipe from Food.com.

Provided by rainna

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

6 ounces piece of boneless salmon or 6 ounces a firm flaky white 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

Steps:

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.

Nutrition Facts : Calories 291.2, Fat 21.3, SaturatedFat 17.7, Cholesterol 22.1, Sodium 132.7, Carbohydrate 16.5, Fiber 3.8, Sugar 9.2, Protein 12.3

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