Molee (Curry Dish 1)

Molee is an Indian curried fish dish. The sauce is rich and creamy (and very yellow!) and can be heated up, but this is pretty mild. You can adjust the spices to suit your heat eating tastes.

Molee

1 tbsp oil
1 large onion, thinly sliced
3 garlic cloves, crushed
2 small green chilies, finely chopped
2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
4 cloves
6 curry leaves (or zest from 2/3 of a lime)
1 (13.5 oz.) can coconut milk
1/2 tsp salt
1-1/2 lbs sole or cod skinless fillets
1 tbsp chopped cilantro

Heat oil in a deep heavy-bottomed frying pan, then add onion and cool for 5 minutes.

Add garlic and chilies, cook for 5 minutes or until onions become translucent.

Add turmeric, coriander, cumin and cloves to the pan and stir-fry with onion for 2 minutes.

Stir in curry leaves or lime zest, coconut milk and salt. Bring to just below boiling point then reduce heat and simmer for 20 minutes.

Cut each fish fillet into 2-3 large pieces. Add them to the sauce and bring to a simmer. Cook for 5 minutes or until the fish is cooked through and flakes easily.

Check the seasoning and add more salt if necessary. Garnish with cilantro.

NOTES

While GP mom likes the flavor only, GP dad would have liked a bit more bite to his curry.  If you prefer a dish that is spicy and flavorful, then you can up the spices.

Curry leaves are hard to come by, so lime zest makes a good substitute (zest from 1 lime = 8 curry leaves), but you could also substitute them with bay leaf (1 = 1), lemon balm (leaves only, 2/3 the required amount), or basil with a trace of lemon juice (1 = 1). 

If you can't get sole or cod, any white flatfish would make a good substitute (e.g., flounder).

To crush garlic, simply mash with the flat side of your knife.

Don't forget to wear gloves when handling chilies, unless you like to forget that you've been handling chilies, stick your finger in your eye and enjoy that burning sensation for hours, then just never mind about the gloves.