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Spiced fish molee
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3 tbsp vegetable oil
4 shallots, thinly sliced
1 tbsp yellow mustard seeds
½ tsp fenugreek seeds
2 tsp ground coriander
3 cloves garlic, sliced
1 green chilli, de-seeded and sliced
25g piece fresh root ginger, grated
500g cod loin, cut into chunky pieces
400ml can Thai Taste Coconut Milk
1 tbsp tomato paste
235g raw king prawns, defrosted if frozen
4 Waitrose Classic Vine Tomatoes, deseeded and chopped
4 tbsp chopped coriander
Basmati rice, to serve
1. Heat 2 tablespoons of the oil in a large shallow pan and fry the shallots until softened and turning pale golden. Add the mustard and fenugreek seeds and fry for 30 seconds until the mustard
seeds start to pop.
2. Stir in the coriander, garlic, chilli and ginger and fry for a further minute. Push the ingredients to one side of the pan, add the remaining oil and fry the cod, turning gently for 2 minutes.
Lift the fish out onto a plate.
3. Pour the coconut milk into the pan, stir in the tomato paste and cook very gently without boiling for 10 minutes. Stir in the cod, prawns, tomatoes and coriander. Cook for a further 3-4 minutes or until the prawns have turned pink and the cod is just cooked through. Serve with basmati rice.
Typical values per serving:
per serving (excluding rice)
This recipe was first published in November 2015.