Fish and Shellfish Recipes - Fish Moolie Recipe

Ingredients

• 500g/1 1/4lb monkfish or other firm-textured fish fillets, skinned and cut into 2.5cm/1 in cubes

• 25ml/1/2 tsp salt

• 50g/2oz desiccated (dry unsweetened) coconut

• 6 shallots, chopped

• 6 blanched almonds

• 2-3 garlic cloves, roughly chopped

• 2.5cm/1 in 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 chilies, seeded and sliced

• salt and ground black pepper

• fresh chives, to garnish

• boiled rice, to serve

Serves 4

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Method:

1. Put the fish cubes in a shallow dish and sprinkle with the salt. Dry fry the coconut in a wok, turning all the time until it is crisp and golden, then tip into a food processor and process to an oily paste. Scrape into a bowl and reserve.

2. Add the shallots, almonds, garlic and ginger to the food processor. Chop the bulbous part of each lemon grass stalk and add to the processor with the turmeric. Process the mixture to a paste. Bruise the remaining lemon grass stalks.

3. Heat the oil in a wok Cook the onion mixture for 2-3 minutes. Stir in the coconut milk and bring to the boil. Add the fish, most of the chili and the lemon grass stalks. Cook for 3-4 minutes.

4. Stir in the coconut paste and  cook for a further 2-3 minutes only. Adjust the seasoning. Remove the lemon grass.

5. Transfer the moolie to a hot serving dish and sprinkle with the remaining slices of chili. Garnish with chopped and whole chives and serve with rice.

Note: 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.