Fish Molu
Ingredients:
1) Fresh white fish
2) 1 coconut / grated coconut3) 1 Onion
4) Green chillies
5) Kaffir lime leaves
6) Mustard oil
Method:
Fry the fish in mustard oil until it’s golden brown and the oil has seeped inside, then lift the fillets onto kitchen paper.
Crack the coconut in half and get to work on grating the white flesh. It’s difficult without a coconut grater, but a cheese grater should do, as long as you’re careful. As a last resort you can buy ready-grated coconut, though you’ll be sacrificing that all-important freshness.
Boil the grated coconut with a couple of cups of water, then drop in a large sliced onion and as many freshly chopped green chillies as you can stand. Simmer until the onions, chillies and coconut have blended together to make a creamy mixture. Finally add a few of the kaffir lime leaves and salt to taste.
Place the fish in a serving dish and pour on the creamy coconut mixture. Serve with Basmati rice mixed with fresh green peas to enjoy Joan D’Silva’s triumphant recipe.