Tina Brand’s Fish Molee

Photograph: Tina Brand.

Ingredients –

1 kg firm white fish (blue eyed cod, ling) cut into thick pieces, about 10 x 5 cm

1 tbsp turmeric 

2 tsp salt 

2 tsp chilli powder 

¼ cup oil 

1 tsp mustard seeds 

2 sprigs fresh curry leaves 

1 tbsp fresh ginger, julienned 

1 large onion, sliced finely 

4 cloves garlic, crushed and chopped fine 

2 cups low fat coconut milk 

¼ cup vinegar 

Handful of fresh okra, chopped (optional)

2 large green chillies left whole, slit in its tip or 3-4 dried, whole red chillies

2 large red tomatoes, quartered 

Salt and pepper, to taste

This is an old faithful recipe that my mum would cook. It’s equal parts nourishing and equal parts special. It's one of those quick to pull together numbers, and unlike most curries and stews, the flavours are fresh and apparent without having to rest overnight. The coconut milk makes this a milder dish, but the slightest hint of chilli and the tartness of vinegar lifts the creaminess to finish on some delightfully bright notes. Fish molee is particular to the Kerala Christian community. It is often made for a special Sunday meal like Easter or if family members are visiting. The use of vinegar is a Portuguese legacy, also used in other well-loved Keralan curries like vindaloo. Delicious over warm rice, with roti or hoppers.

Serves four people.

Method –

1. In a bowl, combine fish, turmeric powder, chilli powder and some salt, and set aside to marinade for a brief time.

2. Heat oil in a heavy saucepan. 

3. Fry mustard seeds until they pop, then add curry leaves and wait a few moments to bring out their flavour. 

4. Then, add ginger, onion and garlic and fry until golden. 

5. Once golden, add coconut milk and lower the heat. 

6. Add vinegar via the side of the pan very slowly and carefully so the milk does not curdle. 

7. Once vinegar has been added, add whole chillies and the quartered tomatoes. 

8. Lower fish pieces into the gravy slowly (so as not to splash) and stir gently. Adjust the seasoning and simmer uncovered on a low heat for approximately 20 minutes. The colour of the sauce will change to a lovely golden shade from the turmeric marinade. 

9. Serve hot over white rice or with hoppers.

Tips –

If you’re adding fresh okra, make sure to choose okra that's unblemished and smaller in size.

For a vegetarian option, substitute the fish for hard boiled eggs that have been shelled and then tossed in a hot pan of 1 tablespoon oil and 2 teaspoons turmeric. You can also use this lovely curry base for fresh prawns.

Photograph: Tina Brand.