Fish moilee

1. 1

   To make the sauce, heat the oil in a saucepan over a medium heat. Add the shallots, ginger, garlic and lime leaves. Cook for 8-10 minutes, or until softened, stirring regularly.

2. 2

   Stir in the chilli, coriander and turmeric and cook for 1 minute. Stir in the coconut milk, salt and 100ml/3½fl oz cold water and bring to a simmer. Cook for 5 minutes, then remove from the heat and blend with a stick blender until smooth. Alternatively, cool it little and transfer it to a food processor or blender to blend. (For a really smooth sauce, pass through a fine sieve.) Set aside.

3. 3

   Put the fish in a bowl, add the lemon juice, turmeric and salt and toss to coat.

4. 4

   Heat the oil in a frying pan over a medium heat. Add the fish, skin-side down, and cook for 3 minutes. Turn it over and cook on the other side for 2 minutes. Add the mustard seeds for the last minute of cooking.

5. 5

   Pour the sauce into the pan with the fish and bring to a gentle simmer. Add the lime leaves. Simmer gently for 3-4 minutes, or until the fish is cooked through and just beginning to flake.

6. 6

   Serve the moilee, with freshly cooked rice if using, garnished with the red chilli and coriander.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.