Liz Valoor's Fish Molee - Kerala Style Fish Curry with a Lemon and Turmeric Rice.

Ingredients

  • Half a thumb size piece of ginger
  • I teaspoon mustard seed
  • 1 tin coconut milk
  • 1 green chilli finely chopped
  • 350 g hake
  • 10 curry leaves
  • 3 dried red chillies
  • One small onion finely chopped
  • Half a teasp turmeric
  • 1 tomato preferably not ripe
  • 1 lemon
  • 2 tablespoons vegetable oil
  • A handful of chopped coriander
  • Coriander for decoration
  • Water

Lemon and Turmeric Rice

  • 225 g Basmati Rice
  • 2 tsp black mustard seeds
  • 2 dried red chillies, roughly crumbled
  • 1 tsp turmeric
  • Finely grated zest and juice of 1 lemon
  • 3 tbsp finely chopped coriander
  • Salt

Cucumber, Chilli and Mint Raita

  • 1 large cucumber, peeled, deseeded and coarsely grated
  • 250 g Bio live yoghurt
  • 1 fresh red chilli deseeded and finely chopped
  • 8 tbsp finely chopped mint
  • Juice of half a lime
  • 2 tsp of roasted cumin seeds
  • Salt to taste
  • Teasp honey

Method

  1. Heat the vegetable oil.
  2. Add the mustard seed until it spits                    
  3. Add the ginger
  4. Add the green chilli
  5. Add the curry leaves
  6. Add onion
  7. Add the red chillis. I was given a tip years ago to add them all separately as it enhances the flavour of each spice.
  8. Add the chopped tomato.
  9. Add the coconut milk and a teasp of turmeric and allow come to the boil.
  10. Turn the heat down and add the pieces of hake.
  11. Add the chopped coriander and salt.
  12. Allow to cook slowly until tender.
  13. Squeeze lemon into the dish.
  14. Serve with rice and salad. Rocket Salad is really nice with this dish and chickpea curry.

Lemon and Turmeric Rice

  1. Rinse the rice and place in a bowl, cover with cold water and leave for 20- 30 minutes. Drain in a sieve.
  2. Heat a pan. Add a tsp coconut oil, add the mustard seeds. When they start to spit add the chilli and fry for a few seconds.
  3. Add the rice and turmeric and stir-fry for a few minutes. Add the lemon zest and juice and coriander leaves. Season well.
  4. Pour over 450 ml of boiling water. Reduce the heat to very low and leave it undisturbed for 10 minutes. Fluff up the rice before serving.


Cucumber, Chilli and Mint Raita

  1. Place the cucumber in a fine sieve and squeeze out all of the liquid from it and place it in a bowl.
  2. Add the yoghurt, honey, chilli, mint, lime juice and cumin seeds to the bowl and stir well.
  3. Season and chill for 20- 30 minutes before serving