It has been a very busy few days since you left. I guess now that the workmen have got access to the house, the painting and sanding have begun and so I need to keep up with them: Have you decided on the colour for the kitchen? Where are the light fixtures you want to put up? Yikes! I need to get a move on! It is exciting to be nearing the time we move into our home.
On one of my runs to drop C off to school, we shared the road with a beautiful old Citroen DS. A smart young man in a dark suit was driving. The added charm was a big and bulky baby car seat strapped into the back of this magnificent beast. Little C took a photo and we smiled at the variety of life in our new city.
After ordering half a dozen down lights from Artemide in Surry Hills, I spied some beautiful blue eyed cod in a fish shop. It had been a chilly couple of days, and threatening to rain, so when I picked up a couple of pieces, I decided to make a spicy curry to warm us all up. A substitute for the cod could be a thick piece of Ling. You could also try it with some nice fat prawns…. haha, did I get your full attention here?
Fish molee is very south Indian with all the typical ingredients: ginger, tomatoes, and coconut milk. It all adds up to a very yummy fish dish! In India, one would eat it with appams, the world’s sadly undiscovered and totally delicious rice flour and coconut milk pancake. A spongy and light mound in the middle, with a crisp frill around the edges, we always score a good appam at your darling Aunty R’s home when visiting in Malaysia, but tragically not many other opportunities of eating them. Still, served over plain white rice this is a delicious curry.
Ok, so we did not have much time to prepare dinner (as usual): the finale of Masterchef was on, and both Little C and I wanted to watch it. The fish curry was not going to take a lot of time. For a side, I had a box of bright green French beans and half of a cabbage to cook, so we were set. We ate while watching two amazingly talented young people vie for the position of Masterchef. Who were you barracking for? I was glad Andy won.
- 1/2 kg firm white fish (blue eyed cod, ling) cut into pieces about 10 x 5 cm
- 1 tablespoon fresh ginger, chopped
- 1/2 purple onion, sliced fine
- 4 cloves garlic, crushed and chopped fine
- 1 green chill left whole, but with a slit in its tip
- 2 cups low fat coconut milk
- 1 large red tomato, chopped
- 2 stalks fresh curry leaves
- 1 teaspoon mustard seeds
- 1/4 cup vinegar
- 1 tablespoon turmeric
- 2 teaspoons salt
- 2 teaspoons chilli powder
- 1 teaspoon ground black pepper
- 1/4 cup oil
- In a bowl, combine the fish, turmeric and salt and set aside.
- Heat the oil in a heavy sauce pan
- Fry the fish pieces gently until browned on each side, and keep on a plate
- Reheat the pan and heat a little more oil in it
- Fry the mustard seeds until they pop, and then add the curry leaves,wait a few moment for the flavour to burst forth
- Now add the ginger, onion and garlic and fry till golden
- Add the chopped tomato, and chilli powder and stir till the ingredients all melt and everything is fragrant
- Add the coconut milk, and chilli and lower the heat
- Add the vinegar and carefully stir so the milk does not curdle
- Slip the fish pieces into the gravy and stir gently. Adjust the seasoning and cook gently for about fifteen minutes. The colour of the sauce will change to a lovely golden from the turmeric marinade.
- Serve hot over white rice.
While the fish is simmering in its last fifteen minutes, you can quickly throw together the veggies:
Bean and Cabbage stir fry
- 1/2 a small green cabbage,e chopped
- three cups sliced green beans
- 1 egg
- 1 tablespoon chopped ginger
- 1 tablespoon cooking oil
- In a shallow fry pan heat the oil and throw in the ginger
- When golden, add the vegetables and stir with some salt to taste ( about one teaspoon)
- Crack an egg into the centre of the vegetables
- Cover the pan for two minutes and lower the heat
- Now remove the lid, and as you notice the egg hardening, stir vigorously so that it mixes through the vegetables.
- Serve warm as a side.
Here’s a meal worth sharing with friends! I hope you’ll try it soon. xoxo