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Anjula Devi’s Easy Fish Molee

This mildly spiced fish, flavoured with coconut, is a dish Anjula often makes over the summer months. She's always conscious not to add too much spice to fish. This is one for the whole family.

4 minutes prep, 10 minutes cook

Serves 4

Ingredients

500g firm white fish

2 ripe tomatoes

1 mild red chilli

2 tbsp coconut oil

1 tsp brown mustard seeds

1 tsp fennel seeds

1 tsp cumin seeds

8–10 fresh curry leaves

½ tsp ground turmeric

Chilli powder, to taste

1 tbsp white wine vinegar

2 tsp ginger paste

1 tsp garlic paste

100ml coconut milk

Fine sea salt, to taste

Fresh coriander - as much as you like

Zest and juice of 1 small lime

Serve with fried puris or plain boiled rice (optional)

Method

1 Fill and boil the kettle.

2 Cut the fish into large bite-sized chunks.

3 Finely chop the tomatoes.

4 Pierce the red chilli a few times with a cocktail stick.

5 Place a wok on a high heat, then add the following ingredients in this order: 50ml (3½ tbsp) hot kettle water, coconut oil, brown mustard seeds, fennel seeds, cumin seeds, curry leaves, turmeric, chilli powder, vinegar, ginger paste, garlic paste, tomatoes, coconut milk and salt to taste.

6 Place the lid on the wok, reduce the heat to medium and cook for 6 minutes.

7 Remove the lid, add the fish and gently stir well. Now cook without the lid on for 4 minutes.

8 Meanwhile, pick the fresh coriander leaves from the stems.

9 Switch off the heat, add the fresh coriander leaves, lime zest and juice. Stir gently and enjoy

From 15 Minute Indian by Anjula Devi, £22 Carnival. Image: Tom Regester