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Fish Molee      HT   Indian  MC   35mins




Serves  4    Hot   Fish   Main Course   Curry  Curries  Gluten Wheat Dairy free  Eggless  Ind  India  Asia  Asian           




    2 tbsp Vegetable Oil

   1 Large Onion, thinly sliced

   1 Garlic Clove, thinly sliced

   3 Chilies, halved lengthways and seeds removed

   1 teasp Turmeric

   600ml/1pt Coconut Milk

   2 tbsp Vinegar

   450g/1lb thick white fish fillets, e.g. cod, monkfish, haddock

   A little Ground Ginger

   Coarsely chopped fresh Coriander (Cilantro)





1. Heat the oil in a deep frying pan, add the onions and garlic and gently fry until allow any of the ingredients to get too brown.


2. Add the turmeric and cook for a further 3 minutes over a very low heat.


3. Stir in the coconut milk and vinegar and simmer for 5 minutes.


4. Meanwhile, cut the fish into 2.5cm/1inch chunks then add to the pan, mixing well. Continue to cook over a low heat for 10-15 minutes depending on the thickness of the fillets, until cooked.

5. To serve - transfer to a warmed serving dish, sprinkle with a little ground ginger and garnish with the coriander leaves. Serve immediately.



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