Kerala Fish Molee with Swordfish and Ginger

Ingredients

• 600 g swordfish steaks, cut into chunks
• 400 ml coconut milk
• 35 g fresh ginger, cut into fine strips
• 150 g shallots, finely sliced
• 3 fresh green chillies, halved lengthways
• 1 tsp ground turmeric
• 1 tsp ground black pepper
• 15 curry leaves
• 2 tbsp coconut oil
• 2 tbsp lime juice

Method

1. 1

   Rub the swordfish chunks with half the turmeric, the black pepper and salt. Set aside for 10 minutes.

2. 2

   Heat the coconut oil in a wide pan over a medium heat. Fry the curry leaves, then add the shallots, ginger strips and green chillies. Cook for 6–8 minutes until the shallots are soft.

3. 3

   Stir in the remaining turmeric, then pour in the coconut milk. Bring to a gentle simmer and cook for 3 minutes.

4. 4

   Lower the fish into the sauce and cook for 8–10 minutes until the swordfish is opaque and cooked through. Finish with a squeeze of lime juice and serve with appam or rice.