Fish Molee - Cuisine Magazine - From New Zealand to the World
This southern-style fish curry is brilliant with firm-fleshed slightly oily fish. I used trevally. You can get ahead on this dish by making the sauce the day be
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Ingredients
- 700g firm-fleshed fish, cut into large pieces
- 1 teaspoon ground turmeric (or ½ teaspoon fresh grated turmeric)
- juice of ½ lemon
- 3 tablespoons vegetable or coconut oil
- 2 teaspoons black mustard seeds
- 1 sprig curry leaves
- 3 shallots, sliced
- ½ teaspoon salt
- 4 cloves garlic, sliced
- 3cm-piece ginger, minced
- 3cm-piece fresh turmeric (or ¾ teaspoon powdered)
- 1 green chilli, roughly chopped
- 2 tomatoes, chopped (I used tinned tomatoes)
- ½ teaspoon fenugreek seeds
- ½ teaspoon ground coriander
- 1 x 400ml can coconut milk
- handful fresh coriander leaves, roughly chopped
- juice of 1 lime plus extra wedges to serve
- rice, to serve
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