Easy Fish Molee
February 6, 2025
I believe in experimenting, either by adding different ingredients to Indian dishes, or even establishing a new way of cooking a dish. I think that adding capers to this recipe is a good example.
Serves 4
Preparation time 3 minutes
Cooking time 10 minutes
Total time 13 minutes
Ingredients
2 fresh tomatoes
Large handful of fresh mint, plus extra to garnish
2 tbsp ghee or vegetable oil
400g (14oz) ready-prepared diced butternut squash and sweet potato
1/2 tsp ajwain seeds
1 tsp cumin seeds
2 tsp garlic paste
1 tsp ginger paste
2 tbsp shop-bought friend onions
1 tbsp tomato paste
Chilli powder, to taste
1 tsp ground turmeric
Fine sea salt, to taste
2 tsp ground coriander
1 tbsp capers
Serve with
Yoghurt and chutney or enjoy on its own
1) Fill and boil the kettle.
2) Finely chop the tomatoes and the fresh mint.
3) Place a wok on a medium heat, then add the following ingredients in this order: 400ml (14f oz/1¾ cups) hot kettle water, ghee or oil, butternut squash and sweet potato, tomatoes, ajwain seeds, cumin seeds, garlic paste, ginger paste, fried onions, tomato paste, chilli powder, turmeric and salt to taste. Place the lid on the wok and cook for 7 minutes.
4) Remove the lid, then add the ground coriander and capers. Stir and cook without the lid on for 3 minutes.
5) Switch off the heat and stir in the fresh mint. Place the lid on the pan and allow to sit for 1 minute. Scatter over some more fresh mint leaves and enjoy.
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