Fish molee

Method

1. 1 Marinate the fish fillets with turmeric, salt, and half of the vinegar for 15 minutes.
2. 2 Sauté thinly sliced onions with ginger and green chilies for 8 minutes until the onions turn light yellow.
3. 3 Add chopped tomatoes and coriander powder, then cook for 10 minutes until the sauce thickens.
4. 4 Tomatoes and vinegar are the two ingredients added to the British-Indian version, unlike the Kerala version which only has coconut milk and green chilies.
5. 5 Pour in the coconut milk, then reduce the heat to a simmer and add the fish, cooking for 8 minutes.
6. 6 Pour in the remaining vinegar and turn off the heat immediately to retain the tangy flavor.

With an appliance

• Oven 45 min

  Replace step 5: cover and simmer the fish in the coconut sauce on the middle rack of the oven at 170 degrees for 8 minutes; the remaining vinegar from step 6 should still be poured after removing the pot to retain its sharp sourness.