Fish Moolie
This is a very popular South-East Asian fish curry in a coconut sauce, which is truly delicious. Choose a firm-textured fish so that the pieces stay intact during the brief cooking process. Halibut and cod work equally well.
Ingredients
- 500g / 1¼lb monkfish or other firm-textured fish fillets, skinned and cut into 2.5cm / 1in cubes
- 2.5ml / ½ tsp salt
- 50g / 2oz / ⅔ cup desiccated coconut
- 6 shallots or small onions, roughly chopped
- 6 blanched almonds
- 2-3 garlic cloves, roughly chopped
- 2.5cm / 1in piece fresh root ginger, peeled and sliced
- 2 lemon grass stalks, trimmed
- 10ml / 2 tsp ground turmeric
- 45ml / 3 tbsp vegetable oil
- 2 x 400ml / 14fl oz cans coconut milk
- 1-3 fresh chillies, seeded and sliced
- salt and ground black pepper
- fresh chives, to garnish
- boiled rice, to serve
Preparation
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- Spread out the pieces of fish in a shallow dish and sprinkle them with the salt. Dry fry the coconut in a wok or large frying pan over medium to low heat, turning all the time until it is crisp and golden (see Cook's Tip).
- Transfer the coconut to a food processor and process to an oily paste. Scrape into a bowl and reserve.
- Add the shallots or onions, almonds, garlic and ginger to the food processor. Cut off the lower 5cm / 2in of the lemon grass stalks, chop them roughly and
- add to the processor. Process the mixture to a paste.
- Add the turmeric to the mixture in the processor and process briefly to mix. Bruise the remaining lemon grass and set the stalks aside.
- Add the cubes of fish, most of the sliced chilli and the bruised lemon grass stalks. Cook for 3-4 minutes. Stir in the coconut paste (moistened with some of the sauce if necessary) and cook for a further 2-3 minutes only. Do not overcook the fish. Taste and adjust the seasoning.
- Remove the lemon grass. Transfer to a hot serving dish and sprinkle with the remaining slices of chilli. Garnish with chopped and whole chives and serve with boiled rice.
COOK'S TIP
Dry frying is a feature of Malay cooking. When dry frying do not be distracted. The coconut must be constantly on the move so that it becomes crisp and of a uniform golden colour.
Serves 4.