How to Make Sri Lankan Fish Molee Asian Cooking Recipe Cuisine

Sri Lanka, South India Fish Molee

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-6 Servings:

1.5 lb firm fish steaks

lemon juice

1 tsp ground turmeric

1 tsp salt

2 tbsp oil (or ghee)

2 small onions, thinly sliced

3 cloves garlic, sliced

3 slices fresh ginger, cut into slivers

a large sprig of fresh curry leaves

2 fresh green chilies

2 cups thin coconut milk

1/2 cup thick coconut milk

lime juice and salt to taste

Directions:

Wipe fish steaks with a damp kitchen towel. Sprinkle with lemon juice, turmeric and salt.

Heat the oil or ghee in a saucepan and on low heat, fry the onions, garlic, ginger, curry leaves and chilies until the onions are soft. Stir frequently and do not let the ingredients brown.

Add the thin coconut milk and stir while it comes to a simmer. Add the fish and cook slowly, uncovered for 10 minutes.

Add the thick coconut milk, stir gently until heated through and remove from the heat. Add lime juice and salt to taste. Serve with steamed rice.


*To make thin coconut milk, use equal parts coconut milk and water.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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