• 5 garlic cloves
  • 4 green chillies
  • 1/2 inch ginger
  • 4 tbsp groundnut oil
  • 1 onion, finely chopped
  • 8-10 curry leaves
  • ¼ tsp ground turmeric
  • Salt to taste
  • 1 cup thick coconut milk
  • Water
  • 500g pomfret or seer fish cut into 1/2 inch slices
  • 2 medium tomatoes, finely chopped

Fish moolie or fish molee (meen molee) is a spicy fish and coconut dish of possible Portuguese and/or Kerala origin. It is common in India and Malaysia. During the times of the British Empire is was spread into other places of South-East Asia, such as Singapore. The name may be associated with a kind of curry known among Malyalees of Southern India as Molee.

Cooking:

Grind the garlic, chillies, and ginger together into a fine paste and keep aside.

Heat the oil in a frying pan (kadhai) and fry the onion with the curry leaves till the onions become golden brown.

Add the garlic, chilli and ginger mix with the turmeric and salt. Fry for two minutes, then add 1/2 cup coconut milk and 1/2 cup water.

Simmer for 5 minutes and then add the fish pieces.

Simmer for another 5 minutes

Add half of the tomato and the remaining coconut milk and simmer for 5 minutes.

Garnish with the remaining chopped tomato.

Serve with steamed rice.