Easy Fish Molee (South Indian-Style Fish Stew With Coconut)

If you have around 45 minutes to spend in the kitchen, Easy Fish Molee (South Indian-Style Fish Stew With Coconut) might be an excellent gluten free, dairy free, paleolithic, and primal recipe to try. This recipe serves 2 and costs $16.42 per serving. One serving contains 1339 calories, 168g of protein, and 62g of fat. This recipe is typical of Indian cuisine. Not a lot of people really liked this main course. It will be a hit at your Winter event. 5 people were impressed by this recipe. A mixture of basa fillets, onion, coriander, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is tremendous. Users who liked this recipe also liked Easy Fish Molee (South Indian-Style Fish Stew With Coconut), South Indian fish curry with chickpeas, and Lighter South Indian fish curry.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 large basa fillets (or any firm fleshed white fish)

1 1/4 teaspoons turmeric powder

1/2 teaspoon chilli powder

1 tablespoon lemon juice

salt to taste

1 tablespoon olive oil

1 sprig fresh curry leaves

1 teaspoon mustard seeds

2 smalls red chillies, (de-seeded if you don't want much heat)

1 medium onion, sliced finely

4 large garlic cloves, sliced finely

1 inch ginger piece, sliced finely

1 can coconut milk

1 teaspoon white vinegar

2 tablespoons fresh coriander, sliced finely

1 tomato, diced

Equipment:

Cooking instruction summary:

Cut the fish into four pieces each. Marinate with 1/4 teaspoon of turmeric, chilli powder, salt and lemon juice. In the meanwhile, heat the olive oil. When hot, add the curry leaves and mustard seeds until the latter begins to pop. Add the onion, garlic, ginger and chillies. Cook until the onion is soft and translucent. Now add the remaining one teaspoon of turmeric powder. If it sticks add a bit of the coconut milk and continue to fry for about a minute. Add the remaining coconut milk and tomato. Drop the heat to low and let it come to a boil slowly. Now add the pieces of fish. Cover and cook until the fish is cooked through. Adjust seasoning and add the vinegar. Take off the heat, add the chopped coriander and serve with steamed white rice.

 

Step by step:


1. Cut the fish into four pieces each. Marinate with 1/4 teaspoon of turmeric, chilli powder, salt and lemon juice.

2. In the meanwhile, heat the olive oil. When hot, add the curry leaves and mustard seeds until the latter begins to pop.

3. Add the onion, garlic, ginger and chillies. Cook until the onion is soft and translucent.

4. Now add the remaining one teaspoon of turmeric powder. If it sticks add a bit of the coconut milk and continue to fry for about a minute.

5. Add the remaining coconut milk and tomato. Drop the heat to low and let it come to a boil slowly.

6. Now add the pieces of fish. Cover and cook until the fish is cooked through. Adjust seasoning and add the vinegar.

7. Take off the heat, add the chopped coriander and serve with steamed white rice.


Nutrition Information:

Quickview
1338 Calories
167g Protein
61g Total Fat
27g Carbs
100% Health Score
Limit These
Calories
1338k
67%

Fat
61g
95%

  Saturated Fat
44g
278%

Carbohydrates
27g
9%

  Sugar
13g
15%

Cholesterol
387mg
129%

Sodium
729mg
32%

Get Enough Of These
Protein
167g
336%

Selenium
314µg
450%

Phosphorus
2105mg
211%

Vitamin B3
32mg
164%

Vitamin C
117mg
142%

Vitamin B6
2mg
137%

Vitamin B12
8µg
137%

Potassium
4714mg
135%

Manganese
2mg
122%

Magnesium
397mg
99%

Folate
247µg
62%

Vitamin B1
0.85mg
56%

Vitamin D
8µg
54%

Vitamin E
8mg
54%

Copper
0.95mg
48%

Iron
8mg
47%

Zinc
5mg
40%

Vitamin B2
0.67mg
40%

Fiber
7g
31%

Vitamin A
1516IU
30%

Calcium
225mg
23%

Vitamin B5
2mg
20%

Vitamin K
18µg
18%

covered percent of daily need
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Food Trivia

The red food-coloring carmine used in Skittles and other candies is made from boiled cochineal bugs, a type of beetle.

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