Food & Travel

Meen molee

January 13, 2010

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Serves 6

1 piece (3 inches) fresh ginger, peeled
6 hot green chili peppers
7 cloves garlic, chopped
1/3 cup water
1 tablespoon flour
1 can (14 ounces) coconut milk
4 tablespoons vegetable oil
1 large onion, thinly sliced
3/4 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
3 tomatoes, chopped
2 pounds white fish (haddock, cod, pollock), cut into 2-inch pieces
Rice (for serving)
1. Chop 2 inches of the ginger and 3 of the chilies. In a blender, combine the chopped ginger, chopped chilis, garlic, and water. Work the mixture to a coarse paste.

2. Cut the remaining ginger into fine strips. Cut slits down the middle of the remaining 3 chilies.

3. Put the flour in a bowl. Slowly add half the coconut milk and stir well.

4. In a large skillet, heat the oil over high heat. Add the onion, remaining ginger, and slit chilies. Cook, stirring often, for 3 minutes or until the onion starts to brown. Add the chili paste with the turmeric and cayenne pepper. Cook, stirring often, for 3 minutes. Add the coconut milk and flour mixture, salt, and tomatoes. Cook, stirring, until the sauce comes to a boil. Lower the heat and simmer for 8 to 10 minutes or until the sauce thickens slightly.

5. Add the fish to the sauce and cook gently for 6 minutes or until it is cooked through. Add the remaining coconut milk. As soon as the sauce bubbles, turn off the heat. Serve with rice. Adapted from Millbrook Inn & Restaurant