Photograph of the finished Fish molee

India · Cá om cà chua giấm kiểu Anh Ấn Fish molee

Fish molee

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 2.8 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Coconut milk Coconut milk 3 cups
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Onion Onion 2
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Coriander seed powder Coriander seed powder 0.8 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking